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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

loin primal · France

contre-filet

Q: What is contre-filet in South Korea?

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

Q: What is contre-filet called in South Korea?

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

Q: What primal is contre-filet from?

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

In South Korea, this cut is chaekkeut.

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 South Koreachaekkeut

What is this cut →Global guide →

How to order steak doneness

France → South Korea

rare	Saignant	→	Re-eo	48–55°C
medium rare	À point	→	Mi-di-eom re-eo	55–60°C
medium	Entre à point et bien cuit	→	Mi-di-eom	60–65°C
well done	Bien cuit	→	Wel-deon	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 South Korea, look for labels such as chaekkeut. Leaner than ribeye; the classic strip steak muscle running along the short loin.