Can chaekkeut 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Контрафиле, средно изпечено" when looking for chaekkeut in Bulgaria.

loin primal · South Korea

chaekkeut

Q: What is chaekkeut in Bulgaria?

chaekkeut is the South Korea retail name for the striploin (strip steak), which sits on the loin primal. In Bulgaria, the same cut is most often labeled kontrafile.

Q: What is chaekkeut called in Bulgaria?

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

Q: What primal is chaekkeut from?

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

In Bulgaria, this cut is kontrafile.

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 Bulgariakontrafile

What is this cut →Global guide →

How to order steak doneness

South Korea → Bulgaria

rare	Re-eo	→	Алангле	48–55°C
medium rare	Mi-di-eom re-eo	→	Средно алангле	55–60°C
medium	Mi-di-eom	→	Средно изпечено	60–65°C
well done	Wel-deon	→	Добре изпечено	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

“chaekkeut” in South Korea maps to canonical striploin (loin: longissimus dorsi (short loin)). In Bulgaria, look for labels such as kontrafile. Leaner than ribeye; the classic strip steak muscle running along the short loin.