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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Entrecôte, half doorbakken alstublieft" when looking for faux-filet in Netherlands.

What is faux-filet in Netherlands?

Q: What is faux-filet in Netherlands?

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

Q: What is faux-filet called in Netherlands?

Look for Dunne Lende—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 Dunne Lende in Netherlands

Ask for: Dunne Lende

About this cut

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

loin primal · longissimus dorsi (short loin)

In Netherlands

Dunne Lende

Say this at the butcher

“Entrecôte, half doorbakken alstublieft”

In Dutch restaurants, entrecôte refers to striploin steaks

What is this cut?·Global guide

How to order steak doneness

Morocco → Netherlands

rareSaigant→Rood48–55°C

medium rareSaignant→Half doorbakken55–60°C

mediumMoyennement→Doorbakken60–65°C

well doneTayeb Bezzaf→Goed doorbakken70–100°C

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 Netherlands, look for labels such as Dunne Lende. 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.