Can Controfiletto 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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

What should I ask for at a butcher in Iran?

Ask for "راسته برای استیک" when looking for Controfiletto in Iran.

loin primal · Italy

Controfiletto

Q: What is Controfiletto in Iran?

Controfiletto is the Italy retail name for the striploin (strip steak), which sits on the loin primal. In Iran, the same cut is most often labeled rasteh.

Q: What is Controfiletto called in Iran?

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

Q: What primal is Controfiletto from?

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

In Iran, this cut is rasteh.

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 Iranrasteh

What is this cut →Global guide →

How to order steak doneness

Italy → Iran

rare	Al sangue	→	Kham	48–55°C
medium rare	Cottura media	→	Kam-pokhteh	55–60°C
medium	Al punto	→	Madiyom	60–65°C
well done	Ben cotto	→	Kamelan Pokhteh	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

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