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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Nízký roštěnec, nakrájet na steaky" when looking for Controfiletto in Czech Republic.

What is Controfiletto in Czech Republic?

Q: What is Controfiletto in Czech Republic?

Controfiletto is the Italy retail name for the striploin (strip steak), which sits on the loin primal. In Czech Republic, the same cut is most often labeled nízký roštěnec.

Q: What is Controfiletto called in Czech Republic?

Look for nízký roštěnec—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 nízký roštěnec in Czech Republic

Ask for: nízký roštěnec

About this cut

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

loin primal · longissimus dorsi (short loin)

In Czech Republic

nízký roštěnec

Say this at the butcher

“Nízký roštěnec, nakrájet na steaky”

'Low roast, cut into steaks'

What is this cut?·Global guide

How to order steak doneness

Italy → Czech Republic

rareAl sangue→Krvavý48–55°C

medium rareCottura media→Středně krvavý55–60°C

mediumAl punto→Středně propečený60–65°C

well doneBen cotto→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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 Czech Republic, look for labels such as nízký roštěnec. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.