Can bonfile 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Har ni oxfilé?" when looking for bonfile in Sweden.

What is bonfile in Sweden?

Q: What is bonfile in Sweden?

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

Q: What is bonfile called in Sweden?

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

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

Exact match

bonfile

is oxfilé in Sweden

Ask for: oxfilé

About this cut

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

loin primal · psoas major

In Sweden

oxfilé

Say this at the butcher

“Har ni oxfilé?”

Standard

What is this cut?·Global guide

How to order steak doneness

Turkey → Sweden

rareAz pişmiş→Blodig48–55°C

medium rareAz orta→Medium rare55–60°C

mediumOrta pişmiş→Medium60–65°C

well doneÇok pişmiş→Välstekt70–100°C

Medium is the cultural default. Rare (blodig, literally 'bloody') is accepted but less common than in France.

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

Detailed explanation

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

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.