Can kontrafile 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Ein Rumpsteak bitte, rosa gebraten" when looking for kontrafile in Germany.

loin primal · Bulgaria

kontrafile

Q: What is kontrafile in Germany?

kontrafile is the Bulgaria retail name for the striploin (strip steak), which sits on the loin primal. In Germany, the same cut is most often labeled Rumpsteak.

Q: What is kontrafile called in Germany?

Look for Rumpsteak—mapped to Striploin (striploin (strip steak)).

Q: What primal is kontrafile from?

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

In Germany, this cut is Rumpsteak.

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 GermanyRumpsteak

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Germany

rare	Алангле	→	Blutig	48–55°C
medium rare	Средно алангле	→	Rosa	55–60°C
medium	Средно изпечено	→	Halb durch	60–65°C
well done	Добре изпечено	→	Durch / Gut durch	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

“kontrafile” in Bulgaria maps to canonical striploin (loin: longissimus dorsi (short loin)). In Germany, look for labels such as Rumpsteak. Leaner than ribeye; the classic strip steak muscle running along the short loin.