Can tonkyi krai 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Kontrafile, biftek olarak" when looking for tonkyi krai in Turkey.

What is tonkyi krai in Turkey?

Q: What is tonkyi krai in Turkey?

tonkyi krai is the Ukraine retail name for the striploin (strip steak), which sits on the loin primal. In Turkey, the same cut is most often labeled kontrafile.

Q: What is tonkyi krai called in Turkey?

Look for kontrafile—mapped to Striploin (striploin (strip steak)).

Q: What primal is tonkyi krai from?

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

Close match

tonkyi krai

is very similar to kontrafile in Turkey

Ask for: kontrafile

About this cut

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

loin primal · longissimus dorsi (short loin)

In Turkey

kontrafile

Say this at the butcher

“Kontrafile, biftek olarak”

'Striploin, as steak'

What is this cut?·Global guide

How to order steak doneness

Ukraine → Turkey

rareЗ кров'ю→Az pişmiş48–55°C

medium rareMedium rare→Az orta55–60°C

mediumMedium→Orta pişmiş60–65°C

well doneДобре просмажений→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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

Detailed explanation

“tonkyi krai” in Ukraine maps to canonical striploin (loin: longissimus dorsi (short loin)). In Turkey, look for labels such as kontrafile. 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.