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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Ich hät gärn es Entrecôte, saignant" when looking for Oksefilet in Switzerland.

What is Oksefilet in Switzerland?

Q: What is Oksefilet in Switzerland?

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

Q: What is Oksefilet called in Switzerland?

Look for entrecôte—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 entrecôte in Switzerland

Ask for: entrecôte

About this cut

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

loin primal · longissimus dorsi (short loin)

In Switzerland

entrecôte

Say this at the butcher

“Ich hät gärn es Entrecôte, saignant”

'I'd like an entrecôte (striploin), medium rare' — using French doneness even in German

What is this cut?·Global guide

How to order steak doneness

Denmark → Switzerland

rareRød→Bleu48–55°C

medium rareMedium→Saignant55–60°C

mediumMedium tilberedt→À point60–65°C

well doneGennemstegt→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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 Switzerland, look for labels such as entrecôte. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.