Can Dunne Lende 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Contra filé, ao ponto" when looking for Dunne Lende in Brazil.

What is Dunne Lende in Brazil?

Q: What is Dunne Lende in Brazil?

Dunne Lende is the Netherlands retail name for the striploin (strip steak), which sits on the loin primal. In Brazil, the same cut is most often labeled Contrafilé or Bife de chorizo.

Q: What is Dunne Lende called in Brazil?

Look for Contrafilé, Bife de chorizo—mapped to Striploin (striploin (strip steak)).

Q: What primal is Dunne Lende from?

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

Exact match

dunne lende

is Contrafilé in Brazil

Ask for: Contrafilé or Bife de chorizo

About this cut

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

loin primal · longissimus dorsi (short loin)

In Brazil

Contrafilé · Bife de chorizo

Say this at the butcher

“Contra filé, ao ponto”

What is this cut?·Global guide

How to order steak doneness

Netherlands → Brazil

rareRood→Mal passada48–55°C

medium rareHalf doorbakken→Ao ponto para mal55–60°C

mediumDoorbakken→Ao ponto60–65°C

well doneGoed doorbakken→Bem passada70–100°C

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

Detailed explanation

“Dunne Lende” in Netherlands maps to canonical striploin (loin: longissimus dorsi (short loin)). In Brazil, look for labels such as Contrafilé · Bife de chorizo. 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.