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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Дайте стейк из тонкого края" when looking for Controfiletto in Russia.

loin primal · Italy

Controfiletto

Q: What is Controfiletto in Russia?

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

Q: What is Controfiletto called in Russia?

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

Q: What primal is Controfiletto from?

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

In Russia, this cut is tonkiy kray.

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 Russiatonkiy kray

What is this cut →Global guide →

How to order steak doneness

Italy → Russia

rare	Al sangue	→	С кровью	48–55°C
medium rare	Cottura media	→	Medium rare	55–60°C
medium	Al punto	→	Medium	60–65°C
well done	Ben cotto	→	Хорошо прожаренный	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 Russia, look for labels such as tonkiy kray. Leaner than ribeye; the classic strip steak muscle running along the short loin.