Can entrecot 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is entrecot in Chile?

Q: What is entrecot in Chile?

entrecot is the Brazil retail name for the T-bone steak, which sits on the loin primal. In Chile, the same cut is most often labeled Entrecot.

Q: What is entrecot called in Chile?

Look for Entrecot—mapped to T Bone (T-bone steak).

Q: What primal is entrecot from?

T Bone is on the loin primal (Short loin cross-section, containing T-shaped vertebra).

Close match

entrecote

is very similar to Entrecot in Chile

Ask for: Entrecot

About this cut

A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

loin primal · Short loin cross-section, containing T-shaped vertebra

In Chile

Entrecot

What is this cut?·Global guide

How to order steak doneness

Brazil → Chile

rareMal passada→A lo inglés48–55°C

medium rareAo ponto para mal→A punto55–60°C

mediumAo ponto→Tres cuartos60–65°C

well doneBem passada→Bien cocido70–100°C

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

Detailed explanation

“entrecot” in Brazil maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Chile, look for labels such as Entrecot. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

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Other countries & routes

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

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