Can tagilid 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Hátszín szelet, kérem" when looking for tagilid in Hungary.

What is tagilid in Hungary?

Q: What is tagilid in Hungary?

tagilid is the Philippines retail name for the striploin (strip steak), which sits on the loin primal. In Hungary, the same cut is most often labeled hátszín.

Q: What is tagilid called in Hungary?

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

Q: What primal is tagilid from?

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

Close match

tagilid

is very similar to hátszín in Hungary

Ask for: hátszín

About this cut

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

loin primal · longissimus dorsi (short loin)

In Hungary

hátszín

Say this at the butcher

“Hátszín szelet, kérem”

'Striploin slice, please'

What is this cut?·Global guide

How to order steak doneness

Philippines → Hungary

rareHilaw-hilaw pa→Véresen48–55°C

medium rareMedium rare→Félig nyers55–60°C

mediumMedium→Közepesen átsütve60–65°C

well doneLutong-luto→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') 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

“tagilid” in Philippines maps to canonical striploin (loin: longissimus dorsi (short loin)). In Hungary, look for labels such as hátszín. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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Compare with similar cuts

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.