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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in Taiwan?

Ask for "Wǒ yào niǔ yuē kè, bú yào shā lǎng" when looking for scotch fillet in Taiwan.

What is scotch fillet in Taiwan?

Q: What is scotch fillet in Taiwan?

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

Q: What is scotch fillet called in Taiwan?

Look for niuyueke—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 Taiwan. Closest: niuyueke

About this cut

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

loin primal · longissimus dorsi (short loin)

In Taiwan

niuyueke

Say this at the butcher

“Wǒ yào niǔ yuē kè, bú yào shā lǎng”

'I want New Yorker (Striploin), NOT Shā lǎng' — the explicit disambiguation that avoids the phonetic trap

What is this cut?·Global guide

How to order steak doneness

Singapore → Taiwan

rareRare→San fen shu48–55°C

medium rareMedium rare→Wu fen shu55–60°C

mediumMedium→Qi fen shu60–65°C

well doneWell done→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Keep exploring

Alternatives (Singapore → Taiwan)

top sirloin

85% · High confidence match

Region: Taiwan

Canonical: top sirloin

Singapore 'Rump' = US Top Sirloin

shalang

85% · High confidence match

Region: Taiwan

Also: leiyan

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.