Can saroin 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Κόντρα φιλέτο, για σχάρα" when looking for saroin in Greece.

loin primal · Japan

saroin

Q: What is saroin in Greece?

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

Q: What is saroin called in Greece?

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

Q: What primal is saroin from?

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

In Greece, this cut is kontra.

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 Greecekontra

What is this cut →Global guide →

How to order steak doneness

Japan → Greece

rare	Rea	→	Ανίσπαστο	48–55°C
medium rare	Midiamu rea	→	Μισοψημένο	55–60°C
medium	Midiamu	→	Μέτριο	60–65°C
well done	Uerudan	→	Καλοψημένο	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

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