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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

loin primal · Australia

t-bone au

Q: What is t-bone au in Turkey?

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

Q: What is t-bone au called in Turkey?

Look for pirzola—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 Turkey, this cut is pirzola.

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 Turkeypirzola

What is this cut →Global guide →

How to order steak doneness

Australia → Turkey

rare	Rare	→	Az pişmiş	48–55°C
medium rare	Medium rare	→	Az orta	55–60°C
medium	Medium	→	Orta pişmiş	60–65°C
well done	Well done	→	Çok pişmiş	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 Turkey, look for labels such as pirzola. 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.