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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

loin primal · France

contre-filet

Q: What is contre-filet in Thailand?

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

Q: What is contre-filet called in Thailand?

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

Q: What primal is contre-filet from?

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

In Thailand, this cut is san nok.

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 Thailandsan nok

What is this cut →Global guide →

How to order steak doneness

France → Thailand

rare	Saignant	→	Rae	48–55°C
medium rare	À point	→	Midiam rae	55–60°C
medium	Entre à point et bien cuit	→	Midiam	60–65°C
well done	Bien cuit	→	Sook	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 Thailand, look for labels such as san nok. Leaner than ribeye; the classic strip steak muscle running along the short loin.