loin primal · Italy
In Switzerland, this cut is entrecôte.
⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.
About this cut
Leaner than ribeye; the classic strip steak muscle running along the short loin.
| rare | Al sangue | → | Bleu |
| medium rare | Cottura media | → | Saignant |
| medium | Al punto | → | À point |
| well done | Ben cotto | → | Bien cuit |
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.
“Lombata” in Italy maps to canonical striploin (loin: longissimus dorsi (short loin)). In Switzerland, look for labels such as entrecôte. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.
filet
loin primal · psoas major
This information is for educational purposes only and may vary by region or butcher practices.