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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "סינטה לגריל" when looking for tagilid in Israel.

What is tagilid in Israel?

Q: What is tagilid in Israel?

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

Q: What is tagilid called in Israel?

Look for סינטה—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 סינטה in Israel

Ask for: סינטה

About this cut

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

loin primal · longissimus dorsi (short loin)

In Israel

סינטה

Say this at the butcher

“סינטה לגריל”

'Sinta (Number 2) for grill'

What is this cut?·Global guide

How to order steak doneness

Philippines → Israel

rareHilaw-hilaw pa→רייר48–55°C

medium rareMedium rare→מדיום רייר55–60°C

mediumMedium→מדיום60–65°C

well doneLutong-luto→וול דאן70–100°C

Israeli steakhouses use English transliterations (רייר = 'rare', מדיום = 'medium', וול דאן = 'well done'). Hebrew terms are essentially phonetic borrowings from English.

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 Israel, look for labels such as סינטה. 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.