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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is ti-bon in Thailand?

Q: What is ti-bon in Thailand?

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

Q: What is ti-bon called in Thailand?

Look for t bone—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 in Thailand

Ask for: t bone

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 Thailand

t bone

What is this cut?·Global guide

How to order steak doneness

Russia → Thailand

rareС кровью→Rae48–55°C

medium rareMedium rare→Midiam rae55–60°C

mediumMedium→Midiam60–65°C

well doneХорошо прожаренный→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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 Thailand, look for labels such as t bone. 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

san nok (loin)san nai (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.