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 Portugal?

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

loin primal · Bulgaria

kontrafile

Q: What is kontrafile in Portugal?

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

Q: What is kontrafile called in Portugal?

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

Q: What primal is kontrafile from?

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

In Portugal, this cut is striploin.

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 Portugalstriploin

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Portugal

rare	Алангле	→	Mal passado	48–55°C
medium rare	Средно алангле	→	Mal passado/ao ponto	55–60°C
medium	Средно изпечено	→	Ao ponto	60–65°C
well done	Добре изпечено	→	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

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