Can entrecôte 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What should I ask for at a butcher in Italy?

Ask for "Un controfiletto, al punto" when looking for entrecôte in Italy.

What is entrecôte in Italy?

Q: What is entrecôte in Italy?

entrecôte is the Switzerland retail name for the striploin (strip steak), which sits on the loin primal. In Italy, the same cut is most often labeled Controfiletto or Lombata.

Q: What is entrecôte called in Italy?

Look for Controfiletto, Lombata—mapped to Striploin (striploin (strip steak)).

Q: What primal is entrecôte from?

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

Exact match

entrecote

is Controfiletto in Italy

Ask for: Controfiletto or Lombata

About this cut

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

loin primal · longissimus dorsi (short loin)

In Italy

Controfiletto · Lombata

Say this at the butcher

“Un controfiletto, al punto”

What is this cut?·Global guide

How to order steak doneness

Switzerland → Italy

rareBleu→Al sangue48–55°C

medium rareSaignant→Cottura media55–60°C

mediumÀ point→Al punto60–65°C

well doneBien cuit→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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

Detailed explanation

“entrecôte” in Switzerland maps to canonical striploin (loin: longissimus dorsi (short loin)). In Italy, look for labels such as Controfiletto · Lombata. 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.