Can Oksefilet 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 should I ask for at a butcher in Chile?

Ask for "Lomo liso, a punto" when looking for Oksefilet in Chile.

What is Oksefilet in Chile?

Q: What is Oksefilet in Chile?

Oksefilet is the Denmark retail name for the striploin (strip steak), which sits on the loin primal. In Chile, the same cut is most often labeled Lomo liso.

Q: What is Oksefilet called in Chile?

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

Q: What primal is Oksefilet from?

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

Exact match

oksefilet

is Lomo liso in Chile

Ask for: Lomo liso

About this cut

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

loin primal · longissimus dorsi (short loin)

In Chile

Lomo liso

Say this at the butcher

“Lomo liso, a punto”

What is this cut?·Global guide

How to order steak doneness

Denmark → Chile

rareRød→A lo inglés48–55°C

medium rareMedium→A punto55–60°C

mediumMedium tilberedt→Tres cuartos60–65°C

well doneGennemstegt→Bien cocido70–100°C

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

Detailed explanation

“Oksefilet” in Denmark maps to canonical striploin (loin: longissimus dorsi (short loin)). In Chile, look for labels such as Lomo liso. 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.