Can scotch fillet mean more than one cut?

This name may also align with Top Sirloin, Ribeye in this dataset—see alternatives below.

How do you order steak doneness in Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Australia?

Ask for "Is this Sirloin or Porterhouse — which state are we in?" when looking for scotch fillet in Australia.

What is scotch fillet in Australia?

Q: What is scotch fillet in Australia?

scotch fillet is the Singapore retail name for the striploin (strip steak), which sits on the loin primal. In Australia, the same cut is most often labeled porterhouse or sirloin au.

Q: What is scotch fillet called in Australia?

Look for porterhouse, sirloin au—mapped to Striploin (striploin (strip steak)).

Q: What primal is scotch fillet from?

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

Cultural equivalent

the commonwealth sirloin trap singapores peak density

has no direct equivalent in Australia. Closest: porterhouse

About this cut

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

loin primal · longissimus dorsi (short loin)

In Australia

porterhouse · sirloin au

Say this at the butcher

“Is this Sirloin or Porterhouse — which state are we in?”

Disambiguation phrase for the Vic/SA vs NSW/QLD state split — NSW/QLD users say Sirloin, Vic/SA users say Porterhouse

What is this cut?·Global guide

How to order steak doneness

Singapore → Australia

rareRare→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→Well done70–100°C

Australian dining culture trends toward Medium-Rare for premium steakhouse cuts (Eye Fillet, Scotch Fillet, Sirloin/Porterhouse). The Aussie 'barbie' (BBQ) tradition for Snags (sausages) and Rump steaks runs slightly more cooked than American BBQ — usually Medium to Medium-Well. MSA grading focuses on eating quality across all doneness levels, so even Well Done MSA-graded cuts retain reasonable tenderness.

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

Detailed explanation

“The Commonwealth Sirloin Trap (Singapore's Peak Density)” in Singapore maps to canonical striploin (loin: longissimus dorsi (short loin)). In Australia, look for labels such as porterhouse · sirloin au. 2 other canonical interpretations may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.

Keep exploring

Alternatives (Singapore → Australia)

rump

85% · High confidence match

Region: Australia

Canonical: top sirloin

Singapore 'Rump' = US Top Sirloin

scotch fillet

85% · High confidence match

Region: Australia

Canonical: ribeye

Australian 'Scotch Fillet' = US Ribeye, widely used in Singapore

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.