Can oxfilé 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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What is oxfilé in South Korea?

Q: What is oxfilé in South Korea?

oxfilé is the Sweden retail name for the beef tenderloin, which sits on the loin primal. In South Korea, the same cut is most often labeled ansim.

Q: What is oxfilé called in South Korea?

Look for ansim—mapped to Tenderloin (beef tenderloin).

Q: What primal is oxfilé from?

Tenderloin is on the loin primal (psoas major).

Exact match

oxfile

is ansim in South Korea

Ask for: ansim

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In South Korea

ansim

What is this cut?·Global guide

How to order steak doneness

Sweden → South Korea

rareBlodig→Re-eo48–55°C

medium rareMedium rare→Mi-di-eom re-eo55–60°C

mediumMedium→Mi-di-eom60–65°C

well doneVälstekt→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

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

Detailed explanation

“oxfilé” in Sweden maps to canonical tenderloin (loin: psoas major). In South Korea, look for labels such as ansim. Most tender muscle of the loin; center cuts often sold as filet mignon.

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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.