Can t-bone au mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

loin primal · Australia

t-bone au

Q: What is t-bone au in Czech Republic?

t-bone au is the Australia retail name for the T-bone steak, which sits on the loin primal. In Czech Republic, the same cut is most often labeled t bone.

Q: What is t-bone au called in Czech Republic?

Look for t bone—mapped to T Bone (T-bone steak).

Q: What primal is t-bone au from?

T Bone is on the loin primal (Short loin cross-section, containing T-shaped vertebra).

In Czech Republic, this cut is t bone.

Exact match · Confidence 0.90

Fig. 1 · Short loin cross-section, containing T-shaped vertebra · loin primal

About this cut

A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

Primalloin

LocationShort loin cross-section, containing T-shaped vertebra

In Czech Republict bone

What is this cut →Global guide →

How to order steak doneness

Australia → Czech Republic

rare	Rare	→	Krvavý	48–55°C
medium rare	Medium rare	→	Středně krvavý	55–60°C
medium	Medium	→	Středně propečený	60–65°C
well done	Well done	→	Propečený	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“t-bone au” in Australia maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Czech Republic, look for labels such as t bone. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.