Can muguras fileja 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "סינטה לגריל" when looking for muguras fileja in Israel.

What is muguras fileja in Israel?

Q: What is muguras fileja in Israel?

muguras fileja is the Latvia retail name for the striploin (strip steak), which sits on the loin primal. In Israel, the same cut is most often labeled sinta.

Q: What is muguras fileja called in Israel?

Look for sinta—mapped to Striploin (striploin (strip steak)).

Q: What primal is muguras fileja from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

muguras fileja

is sinta in Israel

Ask for: sinta

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Israel

sinta

Say this at the butcher

“סינטה לגריל”

'Sinta (Number 2) for grill'

What is this cut?·Global guide

How to order steak doneness

Latvia → Israel

rareAr asinīm→רייר48–55°C

medium rareVidēji asiņains→מדיום רייר55–60°C

mediumVidēji izcepts→מדיום60–65°C

well donePilnībā izcepts→וול דאן70–100°C

Israeli steakhouses use English transliterations (רייר = 'rare', מדיום = 'medium', וול דאן = 'well done'). Hebrew terms are essentially phonetic borrowings from English.

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

Detailed explanation

“muguras fileja” in Latvia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Israel, look for labels such as sinta. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.