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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

What is faux-filet in Ethiopia?

Q: What is faux-filet in Ethiopia?

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

Q: What is faux-filet called in Ethiopia?

Look for yemigongo, tibs cut—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 yemigongo in Ethiopia

Ask for: yemigongo or tibs cut

About this cut

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

loin primal · longissimus dorsi (short loin)

In Ethiopia

yemigongo · tibs cut

What is this cut?·Global guide

How to order steak doneness

Morocco → Ethiopia

rareSaigant→Tere48–55°C

medium rareSaignant→Tibs leb-leb55–60°C

mediumMoyennement→Yetebese60–65°C

well doneTayeb Bezzaf→Yetebese kibrit70–100°C

Ethiopia operates on a unique doneness spectrum where 'raw' (Tere) is a PREMIUM positive grade, not a problematic fringe option. Premium Tere Siga and Kitfo are deliberately uncooked. Tibs Leb-Leb is the warm-but-lightly-cooked compromise. Standard cooked Tibs (Yetebese) is medium-well. Wot stews simmer for hours, producing extremely well-done results. The tradition's two poles — premium raw and slow-cooked stew — bypass the medium-rare/medium spectrum that dominates Western steakhouse culture.

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 Ethiopia, look for labels such as yemigongo · tibs cut. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.