Can kontra 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Contre-filet, cuisson saignante" when looking for kontra in France.

loin primal · Greece

kontra

Q: What is kontra in France?

kontra is the Greece retail name for the striploin (strip steak), which sits on the loin primal. In France, the same cut is most often labeled Contre-filet.

Q: What is kontra called in France?

Look for Contre-filet—mapped to Striploin (striploin (strip steak)).

Q: What primal is kontra from?

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

In France, this cut is Contre-filet.

Exact match · Confidence 0.90

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 FranceContre-filet

What is this cut →Global guide →

How to order steak doneness

Greece → France

rare	Ανίσπαστο	→	Saignant	48–55°C
medium rare	Μισοψημένο	→	À point	55–60°C
medium	Μέτριο	→	Entre à point et bien cuit	60–65°C
well done	Καλοψημένο	→	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

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