> << 1 thick (1") slice of Entrecôte >> Entrecote is euro-speak for what in the US is known as Sirloin. Unless otherwise specified, it is beef, unless specified as pork, venison, etc. > I think after just having wonderful Charcoutrie Do you me 'charcuterie' (sausages and other pork products) or 'choucroute' (sauerkraut w/ (mostly) charcuterie)? Tom