Can sisefilee 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 Canada?

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

What is sisefilee in Canada?

Q: What is sisefilee in Canada?

sisefilee is the Estonia retail name for the beef tenderloin, which sits on the loin primal. In Canada, the same cut is most often labeled tenderloin.

Q: What is sisefilee called in Canada?

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

Q: What primal is sisefilee from?

Tenderloin is on the loin primal (psoas major).

Exact match

sisefilee

is tenderloin in Canada

Ask for: tenderloin

About this cut

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

loin primal · psoas major

In Canada

tenderloin

What is this cut?·Global guide

How to order steak doneness

Estonia → Canada

rareVerine→Rare48–55°C

medium rarePoolverine→Medium rare55–60°C

mediumPoolküps→Medium60–65°C

well doneLäbiküpsenud→Well done70–100°C

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

Detailed explanation

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

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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.