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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What should I ask for at a butcher in Japan?

Ask for "Sāroin sutēki, 200 guramu" when looking for kontra in Japan.

loin primal · Greece

kontra

Q: What is kontra in Japan?

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

Q: What is kontra called in Japan?

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

Q: What primal is kontra from?

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

In Japan, this cut is saroin.

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 Japansaroin

What is this cut →Global guide →

How to order steak doneness

Greece → Japan

rare	Ανίσπαστο	→	Rea	48–55°C
medium rare	Μισοψημένο	→	Midiamu rea	55–60°C
medium	Μέτριο	→	Midiamu	60–65°C
well done	Καλοψημένο	→	Uerudan	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 Japan, look for labels such as saroin. Leaner than ribeye; the classic strip steak muscle running along the short loin.