Can beiried 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Контрафиле, средно изпечено" when looking for beiried in Bulgaria.

What is beiried in Bulgaria?

Q: What is beiried in Bulgaria?

beiried is the Austria retail name for the striploin (strip steak), which sits on the loin primal. In Bulgaria, the same cut is most often labeled контрафиле.

Q: What is beiried called in Bulgaria?

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

Q: What primal is beiried from?

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

Exact match

beiried

is контрафиле in Bulgaria

Ask for: контрафиле

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Bulgaria

контрафиле

Say this at the butcher

“Контрафиле, средно изпечено”

'Striploin, medium'

What is this cut?·Global guide

How to order steak doneness

Austria → Bulgaria

rareBlutig→Алангле48–55°C

medium rareRosa→Средно алангле55–60°C

mediumHalbdurch→Средно изпечено60–65°C

well doneDurch→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

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

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.