Can iekšfileja 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Filé mignon, ao ponto para mal" when looking for iekšfileja in Brazil.

What is iekšfileja in Brazil?

Q: What is iekšfileja in Brazil?

iekšfileja is the Latvia retail name for the beef tenderloin, which sits on the loin primal. In Brazil, the same cut is most often labeled Filé mignon.

Q: What is iekšfileja called in Brazil?

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

Q: What primal is iekšfileja from?

Tenderloin is on the loin primal (psoas major).

Exact match

ieksfileja

is Filé mignon in Brazil

Ask for: Filé mignon

About this cut

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

loin primal · psoas major

In Brazil

Filé mignon

Say this at the butcher

“Filé mignon, ao ponto para mal”

What is this cut?·Global guide

How to order steak doneness

Latvia → Brazil

rareAr asinīm→Mal passada48–55°C

medium rareVidēji asiņains→Ao ponto para mal55–60°C

mediumVidēji izcepts→Ao ponto60–65°C

well donePilnībā izcepts→Bem passada70–100°C

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

Detailed explanation

“iekšfileja” in Latvia maps to canonical tenderloin (loin: psoas major). In Brazil, look for labels such as Filé mignon. 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.