Can contrafilé 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

loin primal · Brazil

contrafilé

Q: What is contrafilé in Portugal?

contrafilé is the Brazil retail name for the striploin (strip steak), which sits on the loin primal. In Portugal, the same cut is most often labeled vazia or prego.

Q: What is contrafilé called in Portugal?

Look for vazia, prego—mapped to Striploin (striploin (strip steak)).

Q: What primal is contrafilé from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Portugal, this cut is vazia, also sold as prego.

Exact match · Confidence 0.90

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Portugalvazia · prego

What is this cut →Global guide →

How to order steak doneness

Brazil → Portugal

rare	Mal passada	→	Mal passado	48–55°C
medium rare	Ao ponto para mal	→	Mal passado/ao ponto	55–60°C
medium	Ao ponto	→	Ao ponto	60–65°C
well done	Bem passada	→	Bem passado	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

“Contra Filé” in Brazil maps to canonical striploin (loin: longissimus dorsi (short loin)). In Portugal, look for labels such as vazia · prego. Leaner than ribeye; the classic strip steak muscle running along the short loin.