Can hátszín 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Ich hät gärn es Entrecôte, saignant" when looking for hátszín in Switzerland.

loin primal · Hungary

hátszín

Q: What is hátszín in Switzerland?

hátszín is the Hungary retail name for the striploin (strip steak), which sits on the loin primal. In Switzerland, the same cut is most often labeled entrecôte.

Q: What is hátszín called in Switzerland?

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

Q: What primal is hátszín from?

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

In Switzerland, this cut is entrecôte.

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 Switzerlandentrecôte

What is this cut →Global guide →

How to order steak doneness

Hungary → Switzerland

rare	Véresen	→	Bleu	48–55°C
medium rare	Félig nyers	→	Saignant	55–60°C
medium	Közepesen átsütve	→	À point	60–65°C
well done	Jól átsütve	→	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

“hátszín” in Hungary maps to canonical striploin (loin: longissimus dorsi (short loin)). In Switzerland, look for labels such as entrecôte. Leaner than ribeye; the classic strip steak muscle running along the short loin.