loin primal · Mexico
In Brazil, this cut is Entrecot, also sold as T-bone.
About this cut
A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.
| rare | Rojo | → | Mal passada |
| medium rare | Término medio | → | Ao ponto para mal |
| medium | Tres cuartos | → | Ao ponto |
| well done | Bien cocido | → | Bem passada |
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.
“te bone” in Mexico maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Brazil, look for labels such as Entrecot · T-bone. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.
This information is for educational purposes only and may vary by region or butcher practices.