loin primal · Chile
In United States, this cut is T-bone steak, also sold as Porterhouse.
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.
| rare | A lo inglés | → | Rare |
| medium rare | A punto | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Well done |
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.
“entrecot” in Chile maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In United States, look for labels such as T-bone steak · Porterhouse. 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.
This information is for educational purposes only and may vary by region or butcher practices.