Can sisäfilee 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What should I ask for at a butcher in Estonia?

Ask for "Ma sooviksin sisefileed, pooleldi küpsena" when looking for sisäfilee in Estonia.

What is sisäfilee in Estonia?

Q: What is sisäfilee in Estonia?

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

Q: What is sisäfilee called in Estonia?

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

Q: What primal is sisäfilee from?

Tenderloin is on the loin primal (psoas major).

Exact match

sisafilee

is sisefilee in Estonia

Ask for: sisefilee

About this cut

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

loin primal · psoas major

In Estonia

sisefilee

Say this at the butcher

“Ma sooviksin sisefileed, pooleldi küpsena”

'I would like tenderloin, medium' — Tallinn steakhouse phrasing

What is this cut?·Global guide

How to order steak doneness

Finland → Estonia

rareRaaka→Verine48–55°C

medium rareMedium rare→Poolverine55–60°C

mediumMedium→Poolküps60–65°C

well doneKypsä→Läbiküpsenud70–100°C

Estonian cooking traditionally defaults to Läbiküpsenud (cooked through). Modern Tallinn craft restaurants use English doneness terms; the traditional 'Verine' (bloody) for rare is rarely used outside home cooking contexts.

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

Detailed explanation

“sisäfilee” in Finland maps to canonical tenderloin (loin: psoas major). In Estonia, look for labels such as sisefilee. 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.