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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Дайте стейк із тонкого краю" when looking for Oksefilet in Ukraine.

What is Oksefilet in Ukraine?

Q: What is Oksefilet in Ukraine?

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

Q: What is Oksefilet called in Ukraine?

Look for тонкий край—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 тонкий край in Ukraine

Ask for: тонкий край

About this cut

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

loin primal · longissimus dorsi (short loin)

In Ukraine

тонкий край

Say this at the butcher

“Дайте стейк із тонкого краю”

What is this cut?·Global guide

How to order steak doneness

Denmark → Ukraine

rareRød→З кров'ю48–55°C

medium rareMedium→Medium rare55–60°C

mediumMedium tilberedt→Medium60–65°C

well doneGennemstegt→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as тонкий край. 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.