Can Ossenhaas 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Haben Sie Lungenbraten?" when looking for Ossenhaas in Austria.

What is Ossenhaas in Austria?

Q: What is Ossenhaas in Austria?

Ossenhaas is the Netherlands retail name for the beef tenderloin, which sits on the loin primal. In Austria, the same cut is most often labeled lungenbraten.

Q: What is Ossenhaas called in Austria?

Look for lungenbraten—mapped to Tenderloin (beef tenderloin).

Q: What primal is Ossenhaas from?

Tenderloin is on the loin primal (psoas major).

Exact match

ossenhaas

is lungenbraten in Austria

Ask for: lungenbraten

About this cut

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

loin primal · psoas major

In Austria

lungenbraten

Say this at the butcher

“Haben Sie Lungenbraten?”

'Do you have tenderloin?'

What is this cut?·Global guide

How to order steak doneness

Netherlands → Austria

rareRood→Blutig48–55°C

medium rareHalf doorbakken→Rosa55–60°C

mediumDoorbakken→Halbdurch60–65°C

well doneGoed doorbakken→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“Ossenhaas” in Netherlands maps to canonical tenderloin (loin: psoas major). In Austria, look for labels such as lungenbraten. 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.