Can tibs cut 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Ich hät gärn es Entrecôte, saignant" when looking for tibs cut in Switzerland.

loin primal · Ethiopia

tibs cut

Q: What is tibs cut in Switzerland?

tibs cut is the Ethiopia retail name for the striploin (strip steak), which sits on the loin primal. In Switzerland, the same cut is most often labeled entrecôte.

Q: What is tibs cut called in Switzerland?

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

Q: What primal is tibs cut from?

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

In Switzerland, this cut is entrecôte.

Approximate match · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Switzerlandentrecôte

What is this cut →Global guide →

How to order steak doneness

Ethiopia → Switzerland

rare	Tere	→	Bleu	48–55°C
medium rare	Tibs leb-leb	→	Saignant	55–60°C
medium	Yetebese	→	À point	60–65°C
well done	Yetebese kibrit	→	Bien cuit	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

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