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 New Zealand?

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

What should I ask for at a butcher in New Zealand?

Ask for "Sirloin, MSA 4-star equivalent if grass-fed" when looking for scotch fillet in New Zealand.

What is scotch fillet in New Zealand?

Q: What is scotch fillet in New Zealand?

scotch fillet is the Singapore retail name for the striploin (strip steak), which sits on the loin primal. In New Zealand, the same cut is most often labeled sirloin nz.

Q: What is scotch fillet called in New Zealand?

Look for sirloin nz—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 New Zealand. Closest: sirloin nz

About this cut

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

loin primal · longissimus dorsi (short loin)

In New Zealand

sirloin nz

Say this at the butcher

“Sirloin, MSA 4-star equivalent if grass-fed”

NZ doesn't have MSA but the request communicates eating quality preference

What is this cut?·Global guide

How to order steak doneness

Singapore → New Zealand

rareRare→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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 New Zealand, look for labels such as sirloin nz. 2 other canonical interpretations may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.

Keep exploring

Alternatives (Singapore → New Zealand)

rump nz

85% · High confidence match

Region: New Zealand

Canonical: top sirloin

Singapore 'Rump' = US Top Sirloin

scotch fillet nz

85% · High confidence match

Region: New Zealand

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.