2232 Small cuts from Ribs of Beef

Single ribs of beef cut from the large joint, or steaks (Entrecôtes) cut from between two ribs, may be grilled. Care should be taken to cut these steaks to a suitable thickness for ease of grilling. These small cuts may also be braised and garnished as for fillet of beef.

The weight of these steaks which are in effect the true Entrecôte should not exceed 1 kg to 1 kg 200 g (2 lb 4 oz to 2 lb 11 oz; all the methods of preparation for sirloin steaks are suitable.