Can contre-filet 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in Taiwan?

Ask for "Wǒ yào niǔ yuē kè, bú yào shā lǎng" when looking for contre-filet in Taiwan.

What is contre-filet in Taiwan?

Q: What is contre-filet in Taiwan?

contre-filet is the France retail name for the striploin (strip steak), which sits on the loin primal. In Taiwan, the same cut is most often labeled niuyueke.

Q: What is contre-filet called in Taiwan?

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

Q: What primal is contre-filet from?

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

Exact match

contre filet

is niuyueke in Taiwan

Ask for: niuyueke

About this cut

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

loin primal · longissimus dorsi (short loin)

In Taiwan

niuyueke

Say this at the butcher

“Wǒ yào niǔ yuē kè, bú yào shā lǎng”

'I want New Yorker (Striploin), NOT Shā lǎng' — the explicit disambiguation that avoids the phonetic trap

What is this cut?·Global guide

How to order steak doneness

France → Taiwan

rareSaignant→San fen shu48–55°C

medium rareÀ point→Wu fen shu55–60°C

mediumEntre à point et bien cuit→Qi fen shu60–65°C

well doneBien cuit→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Detailed explanation

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

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Compare with similar cuts

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.