Can pirzola 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is pirzola in Chile?

Q: What is pirzola in Chile?

pirzola is the Turkey retail name for the T-bone steak, which sits on the loin primal. In Chile, the same cut is most often labeled Entrecot.

Q: What is pirzola called in Chile?

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

Q: What primal is pirzola from?

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

Close match

pirzola

is very similar to Entrecot in Chile

Ask for: Entrecot

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 Chile

Entrecot

What is this cut?·Global guide

How to order steak doneness

Turkey → Chile

rareAz pişmiş→A lo inglés48–55°C

medium rareAz orta→A punto55–60°C

mediumOrta pişmiş→Tres cuartos60–65°C

well doneÇok pişmiş→Bien cocido70–100°C

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

Detailed explanation

“pirzola” in Turkey maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Chile, look for labels such as Entrecot. 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.

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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.