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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

loin primal · Chile

entrecot

Q: What is entrecot in Argentina?

entrecot is the Chile retail name for the T-bone steak, which sits on the loin primal. In Argentina, the same cut is most often labeled Bife angosto con lomo.

Q: What is entrecot called in Argentina?

Look for Bife angosto con lomo—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 Argentina, this cut is Bife angosto con lomo.

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 ArgentinaBife angosto con lomo

What is this cut →Global guide →

How to order steak doneness

Chile → Argentina

rare	A lo inglés	→	Jugoso	48–55°C
medium rare	A punto	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	60–65°C
well done	Bien cocido	→	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 Chile maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Argentina, look for labels such as Bife angosto con lomo. 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.