Can bonfile 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 Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Australia?

Ask for "Eye Fillet log, whole, for slicing" when looking for bonfile in Australia.

What is bonfile in Australia?

Q: What is bonfile in Australia?

bonfile is the Bulgaria retail name for the beef tenderloin, which sits on the loin primal. In Australia, the same cut is most often labeled eye fillet.

Q: What is bonfile called in Australia?

Look for eye fillet—mapped to Tenderloin (beef tenderloin).

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

Exact match

bonfile

is eye fillet in Australia

Ask for: eye fillet

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In Australia

eye fillet

Say this at the butcher

“Eye Fillet log, whole, for slicing”

Whole tenderloin format — common at Aussie butcher shops

What is this cut?·Global guide

How to order steak doneness

Bulgaria → Australia

rareАлангле→Rare48–55°C

medium rareСредно алангле→Medium rare55–60°C

mediumСредно изпечено→Medium60–65°C

well doneДобре изпечено→Well done70–100°C

Australian dining culture trends toward Medium-Rare for premium steakhouse cuts (Eye Fillet, Scotch Fillet, Sirloin/Porterhouse). The Aussie 'barbie' (BBQ) tradition for Snags (sausages) and Rump steaks runs slightly more cooked than American BBQ — usually Medium to Medium-Well. MSA grading focuses on eating quality across all doneness levels, so even Well Done MSA-graded cuts retain reasonable tenderness.

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

Detailed explanation

“bonfile” in Bulgaria maps to canonical tenderloin (loin: psoas major). In Australia, look for labels such as eye fillet. Most tender muscle of the loin; center cuts often sold as filet mignon.

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.