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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Nizek hrbet za steake, prosim" when looking for kontrafile in Slovenia.

loin primal · Bulgaria

kontrafile

Q: What is kontrafile in Slovenia?

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

Q: What is kontrafile called in Slovenia?

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

Q: What primal is kontrafile from?

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

In Slovenia, this cut is nizek hrbet.

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 Slovenianizek hrbet

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Slovenia

rare	Алангле	→	Krvavo	48–55°C
medium rare	Средно алангле	→	Srednje surovo	55–60°C
medium	Средно изпечено	→	Srednje pečeno	60–65°C
well done	Добре изпечено	→	Prepečeno	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 Slovenia, look for labels such as nizek hrbet. Leaner than ribeye; the classic strip steak muscle running along the short loin.