Can ti-bon 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What is ti-bon in Denmark?

Q: What is ti-bon in Denmark?

ti-bon is the Russia retail name for the T-bone steak, which sits on the loin primal. In Denmark, the same cut is most often labeled T-bone steak.

Q: What is ti-bon called in Denmark?

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

Q: What primal is ti-bon from?

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

Close match

ti bon

is very similar to T-bone steak in Denmark

Ask for: T-bone steak

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 Denmark

T-bone steak

What is this cut?·Global guide

How to order steak doneness

Russia → Denmark

rareС кровью→Rød48–55°C

medium rareMedium rare→Medium55–60°C

mediumMedium→Medium tilberedt60–65°C

well doneХорошо прожаренный→Gennemstegt70–100°C

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

Detailed explanation

“ti-bon” in Russia maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Denmark, look for labels such as T-bone steak. 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.

Keep exploring

Related cuts

Oksefilet (loin)Mørbrad (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.