Can vrabioară 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Contre-filet, cuisson saignante" when looking for vrabioară in France.

loin primal · Romania

vrabioară

Q: What is vrabioară in France?

vrabioară is the Romania retail name for the striploin (strip steak), which sits on the loin primal. In France, the same cut is most often labeled Contre-filet.

Q: What is vrabioară called in France?

Look for Contre-filet—mapped to Striploin (striploin (strip steak)).

Q: What primal is vrabioară from?

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

In France, this cut is Contre-filet.

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 FranceContre-filet

What is this cut →Global guide →

How to order steak doneness

Romania → France

rare	În sânge	→	Saignant	48–55°C
medium rare	Mediu spre rar	→	À point	55–60°C
medium	Mediu	→	Entre à point et bien cuit	60–65°C
well done	Bine făcut	→	Bien cuit	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

“vrabioară” in Romania maps to canonical striploin (loin: longissimus dorsi (short loin)). In France, look for labels such as Contre-filet. Leaner than ribeye; the classic strip steak muscle running along the short loin.