Can entrecot 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

loin primal · Brazil

entrecot

Q: What is entrecot in Chile?

entrecot is the Brazil retail name for the T-bone steak, which sits on the loin primal. In Chile, the same cut is most often labeled Entrecot.

Q: What is entrecot called in Chile?

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

Q: What primal is entrecot from?

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

In Chile, this cut is Entrecot.

Close match · Confidence 0.85

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 ChileEntrecot

What is this cut →Global guide →

How to order steak doneness

Brazil → Chile

rare	Mal passada	→	A lo inglés	48–55°C
medium rare	Ao ponto para mal	→	A punto	55–60°C
medium	Ao ponto	→	Tres cuartos	60–65°C
well done	Bem passada	→	Bien cocido	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

“entrecot” in Brazil maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Chile, look for labels such as Entrecot. 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.