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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Kontrafile, biftek olarak" when looking for entrecôte in Turkey.

loin primal · Switzerland

entrecôte

Q: What is entrecôte in Turkey?

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

Q: What is entrecôte called in Turkey?

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

Q: What primal is entrecôte from?

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

In Turkey, 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 Turkeykontrafile

What is this cut →Global guide →

How to order steak doneness

Switzerland → Turkey

rare	Bleu	→	Az pişmiş	48–55°C
medium rare	Saignant	→	Az orta	55–60°C
medium	À point	→	Orta pişmiş	60–65°C
well done	Bien cuit	→	Çok pişmiş	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 Turkey, look for labels such as kontrafile. Leaner than ribeye; the classic strip steak muscle running along the short loin.