Can ytrefilet 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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What should I ask for at a butcher in Poland?

Ask for "Poproszę rostbef" when looking for ytrefilet in Poland.

What is ytrefilet in Poland?

Q: What is ytrefilet in Poland?

ytrefilet is the Norway retail name for the striploin (strip steak), which sits on the loin primal. In Poland, the same cut is most often labeled rostbef.

Q: What is ytrefilet called in Poland?

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

Q: What primal is ytrefilet from?

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

Exact match

ytrefilet

is rostbef in Poland

Ask for: rostbef

About this cut

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

loin primal · longissimus dorsi (short loin)

In Poland

rostbef

Say this at the butcher

“Poproszę rostbef”

Careful: Polish rostbef = striploin, NOT US-style roast beef preparation

What is this cut?·Global guide

How to order steak doneness

Norway → Poland

rareRå→Krwisty48–55°C

medium rareMedium rå→Średnio krwisty55–60°C

mediumMedium→Średnio wysmażony60–65°C

well doneGodt stekt→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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

Detailed explanation

“ytrefilet” in Norway maps to canonical striploin (loin: longissimus dorsi (short loin)). In Poland, look for labels such as rostbef. 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.