Can Controfiletto 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 should I ask for at a butcher in Chile?

Ask for "Lomo liso, a punto" when looking for Controfiletto in Chile.

What is Controfiletto in Chile?

Q: What is Controfiletto in Chile?

Controfiletto is the Italy retail name for the striploin (strip steak), which sits on the loin primal. In Chile, the same cut is most often labeled Lomo liso.

Q: What is Controfiletto called in Chile?

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

Q: What primal is Controfiletto from?

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

Exact match

controfiletto

is Lomo liso in Chile

Ask for: Lomo liso

About this cut

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

loin primal · longissimus dorsi (short loin)

In Chile

Lomo liso

Say this at the butcher

“Lomo liso, a punto”

What is this cut?·Global guide

How to order steak doneness

Italy → Chile

rareAl sangue→A lo inglés48–55°C

medium rareCottura media→A punto55–60°C

mediumAl punto→Tres cuartos60–65°C

well doneBen cotto→Bien cocido70–100°C

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

Detailed explanation

“Controfiletto” in Italy maps to canonical striploin (loin: longissimus dorsi (short loin)). In Chile, look for labels such as Lomo liso. 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.