Can contre-filet 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What should I ask for at a butcher in Chile?

Ask for "Lomo liso, a punto" when looking for contre-filet in Chile.

loin primal · France

contre-filet

Q: What is contre-filet in Chile?

contre-filet is the France retail name for the striploin (strip steak), which sits on the loin primal. In Chile, the same cut is most often labeled Lomo liso.

Q: What is contre-filet called in Chile?

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

Q: What primal is contre-filet from?

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

In Chile, this cut is Lomo liso.

Exact match · Confidence 0.95

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 ChileLomo liso

What is this cut →Global guide →

How to order steak doneness

France → Chile

rare	Saignant	→	A lo inglés	48–55°C
medium rare	À point	→	A punto	55–60°C
medium	Entre à point et bien cuit	→	Tres cuartos	60–65°C
well done	Bien cuit	→	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

“contre-filet” in France maps to canonical striploin (loin: longissimus dorsi (short loin)). In Chile, look for labels such as Lomo liso. Leaner than ribeye; the classic strip steak muscle running along the short loin.