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 Ireland?

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

What should I ask for at a butcher in Ireland?

Ask for "Have you a nice fillet steak?" when looking for sisefilee in Ireland.

What is sisefilee in Ireland?

Q: What is sisefilee in Ireland?

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

Q: What is sisefilee called in Ireland?

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

Q: What primal is sisefilee from?

Tenderloin is on the loin primal (psoas major).

Exact match

sisefilee

is fillet in Ireland

Ask for: fillet

About this cut

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

loin primal · psoas major

In Ireland

fillet

Say this at the butcher

“Have you a nice fillet steak?”

Natural Irish phrasing

What is this cut?·Global guide

How to order steak doneness

Estonia → Ireland

rareVerine→Rare48–55°C

medium rarePoolverine→Medium rare55–60°C

mediumPoolküps→Medium60–65°C

well doneLäbiküpsenud→Well done70–100°C

Irish steak culture has shifted toward medium-rare in recent decades. Traditional Sunday roast culture still leans well-done.

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 Ireland, look for labels such as fillet. 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.