Can solomo de cuerito 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 France?

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

What should I ask for at a butcher in France?

Ask for "Contre-filet, cuisson saignante" when looking for solomo de cuerito in France.

loin primal · Venezuela

solomo de cuerito

Q: What is solomo de cuerito in France?

solomo de cuerito is the Venezuela retail name for the striploin (strip steak), which sits on the loin primal. In France, the same cut is most often labeled Contre-filet.

Q: What is solomo de cuerito called in France?

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

Q: What primal is solomo de cuerito from?

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

In France, this cut is Contre-filet.

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 FranceContre-filet

What is this cut →Global guide →

How to order steak doneness

Venezuela → France

rare	Rojo	→	Saignant	48–55°C
medium rare	Término medio	→	À point	55–60°C
medium	Tres cuartos	→	Entre à point et bien cuit	60–65°C
well done	Bien cocida	→	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

“solomo de cuerito” in Venezuela maps to canonical striploin (loin: longissimus dorsi (short loin)). In France, look for labels such as Contre-filet. Leaner than ribeye; the classic strip steak muscle running along the short loin.