Across and Down

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There are 60 clues with the answer 'ENTRECOTE'
# CLUE
1.
Kipper evident here in dish which vegetarian declines? (9)
2.
Meat course stuffed with firm dates in the middle (9)
3.
Steak cut between two ribs
4.
Steak cut between two ribs (9)
5.
Go to centre, at the end, to get a prime cut of beef (9)
6.
Freedom of access round small dwelling is cut
7.
Rib steak
8.
Sort of steak got from Crete: note the difference (9)
9.
Premium cut of beef from between two ribs (9)
10.
A steak cut from between two ribs (9)
11.
Steak cut (9)
12.
Company has time during course to get cut of steak (9)
13.
Steak main course absorbing company time
14.
Catholic books included in introduction for 27
15.
Catholic books included in introduction for 27 (9)
16.
Steak cut from between the ribs (9)
17.
Cut of steak is dish served when out of bed (9)
18.
Piece of meat where rest can be had in dish before main course (9)
19.
Piece of meat where rest can be had in dish before main course
20.
Terence to cook piece of steak (9)
21.
A premium cut of beef, used for steaks (9)
22.
In cooking, the core tenet is to produce a premium cut of beef (9)
23.
Company time during course gets cut (9)
24.
A boneless steak cut from between two ribs
25.
Steak served in small dwelling, interrupting earlier course
26.
Sci-fi film - invest in one, a sure thing to return a good cut
27.
Price son ignored, tucking into main course - this?
28.
Boned steak cut from sirloin
29.
Piece of meat taking place of rest in main course
30.
Starter includes firm, initially tender, steak