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 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 contre-filet in Slovenia.

loin primal · France

contre-filet

Q: What is contre-filet in Slovenia?

contre-filet is the France 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 contre-filet called in Slovenia?

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

Q: What primal is contre-filet from?

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

In Slovenia, this cut is nizek hrbet.

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 Slovenianizek hrbet

What is this cut →Global guide →

How to order steak doneness

France → Slovenia

rare	Saignant	→	Krvavo	48–55°C
medium rare	À point	→	Srednje surovo	55–60°C
medium	Entre à point et bien cuit	→	Srednje pečeno	60–65°C
well done	Bien cuit	→	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

“contre-filet” in France 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.