Can faux-filet 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 China?

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

What should I ask for at a butcher in China?

Ask for "Xī lěng niú pái, qiè hòu yī diǎn" when looking for faux-filet in China.

What is faux-filet in China?

Q: What is faux-filet in China?

faux-filet is the Morocco retail name for the striploin (strip steak), which sits on the loin primal. In China, the same cut is most often labeled xileng.

Q: What is faux-filet called in China?

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

Q: What primal is faux-filet from?

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

Exact match

faux filet

is xileng in China

Ask for: xileng

About this cut

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

loin primal · longissimus dorsi (short loin)

In China

xileng

Say this at the butcher

“Xī lěng niú pái, qiè hòu yī diǎn”

'Striploin steak, cut a bit thicker' — override default thin slicing

What is this cut?·Global guide

How to order steak doneness

Morocco → China

rareSaigant→San fen shu48–55°C

medium rareSaignant→Wu fen shu55–60°C

mediumMoyennement→Qi fen shu60–65°C

well doneTayeb Bezzaf→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“faux-filet” in Morocco maps to canonical striploin (loin: longissimus dorsi (short loin)). In China, look for labels such as xileng. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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.