loin primal · Switzerland
In Bhutan, this cut is phu-sha, also sold as yak-sha bhutan.
About this cut
Leaner than ribeye; the classic strip steak muscle running along the short loin.
| rare | Bleu | → | Rare |
| medium rare | Saignant | → | Medium rare |
| medium | À point | → | Medium |
| well done | Bien cuit | → | Yoel |
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.
“entrecôte” in Switzerland maps to canonical striploin (loin: longissimus dorsi (short loin)). In Bhutan, look for labels such as phu-sha · yak-sha bhutan. Leaner than ribeye; the classic strip steak muscle running along the short loin.
This information is for educational purposes only and may vary by region or butcher practices.