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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What should I ask for at a butcher in Estonia?

Ask for "Välisfilee, paksult lõigatud" when looking for entrecôte in Estonia.

loin primal · Switzerland

entrecôte

Q: What is entrecôte in Estonia?

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

Q: What is entrecôte called in Estonia?

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

Q: What primal is entrecôte from?

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

In Estonia, this cut is välisfilee.

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 Estoniavälisfilee

What is this cut →Global guide →

How to order steak doneness

Switzerland → Estonia

rare	Bleu	→	Verine	48–55°C
medium rare	Saignant	→	Poolverine	55–60°C
medium	À point	→	Poolküps	60–65°C
well done	Bien cuit	→	Läbiküpsenud	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 Estonia, look for labels such as välisfilee. Leaner than ribeye; the classic strip steak muscle running along the short loin.