Can ti-bon 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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

loin primal · Russia

ti-bon

Q: What is ti-bon in New Zealand?

ti-bon is the Russia retail name for the T-bone steak, which sits on the loin primal. In New Zealand, the same cut is most often labeled t-bone nz.

Q: What is ti-bon called in New Zealand?

Look for t-bone nz—mapped to T Bone (T-bone steak).

Q: What primal is ti-bon from?

T Bone is on the loin primal (Short loin cross-section, containing T-shaped vertebra).

In New Zealand, this cut is t-bone nz.

Close match · Confidence 0.85

Fig. 1 · Short loin cross-section, containing T-shaped vertebra · loin primal

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.

Primalloin

LocationShort loin cross-section, containing T-shaped vertebra

In New Zealandt-bone nz

What is this cut →Global guide →

How to order steak doneness

Russia → New Zealand

rare	С кровью	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Хорошо прожаренный	→	Well done	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

“ti-bon” in Russia maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In New Zealand, look for labels such as t-bone nz. 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.