Can entrecôte 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 Belgium?

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

loin primal · Switzerland

entrecôte

Q: What is entrecôte in Belgium?

entrecôte is the Switzerland retail name for the striploin (strip steak), which sits on the loin primal. In Belgium, the same cut is most often labeled striploin.

Q: What is entrecôte called in Belgium?

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

Q: What primal is entrecôte from?

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

In Belgium, this cut is striploin.

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 Belgiumstriploin

What is this cut →Global guide →

How to order steak doneness

Switzerland → Belgium

rare	Bleu	→	Saignant	48–55°C
medium rare	Saignant	→	À point	55–60°C
medium	À point	→	À point cuit	60–65°C
well done	Bien cuit	→	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

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