Can fillet ke 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is fillet ke in Taiwan?

Q: What is fillet ke in Taiwan?

fillet ke is the Kenya retail name for the beef tenderloin, which sits on the loin primal. In Taiwan, the same cut is most often labeled fei li.

Q: What is fillet ke called in Taiwan?

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

Q: What primal is fillet ke from?

Tenderloin is on the loin primal (psoas major).

Close match

fillet ke

is very similar to fei li in Taiwan

Ask for: fei li

About this cut

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

loin primal · psoas major

In Taiwan

fei li

What is this cut?·Global guide

How to order steak doneness

Kenya → Taiwan

rareRare→San fen shu48–55°C

medium rareMedium rare→Wu fen shu55–60°C

mediumMedium→Qi fen shu60–65°C

well doneImeiva→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Detailed explanation

“fillet ke” in Kenya maps to canonical tenderloin (loin: psoas major). In Taiwan, look for labels such as fei li. 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.