Can Mørbrad 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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

What should I ask for at a butcher in Iran?

Ask for "فیله تمیز برای کباب برگ" when looking for Mørbrad in Iran.

What is Mørbrad in Iran?

Q: What is Mørbrad in Iran?

Mørbrad is the Denmark retail name for the beef tenderloin, which sits on the loin primal. In Iran, the same cut is most often labeled fileh.

Q: What is Mørbrad called in Iran?

Look for fileh—mapped to Tenderloin (beef tenderloin).

Q: What primal is Mørbrad from?

Tenderloin is on the loin primal (psoas major).

Exact match

mrbrad

is fileh in Iran

Ask for: fileh

About this cut

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

loin primal · psoas major

In Iran

fileh

Say this at the butcher

“فیله تمیز برای کباب برگ”

'Clean Fileh for Kebab Barg' — specifies silver-skin removal

What is this cut?·Global guide

How to order steak doneness

Denmark → Iran

rareRød→Kham48–55°C

medium rareMedium→Kam-pokhteh55–60°C

mediumMedium tilberedt→Madiyom60–65°C

well doneGennemstegt→Kamelan Pokhteh70–100°C

Iranian cuisine strongly favors thoroughly cooked meat. Rare is essentially never served — Kham is more a theoretical label than a home order.

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

Detailed explanation

“Mørbrad” in Denmark maps to canonical tenderloin (loin: psoas major). In Iran, look for labels such as fileh. 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.