Can scotch fillet 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 Finland?

In Finland, medium rare is called "Medium rare". Rare is "Raaka" and well done is "Kypsä".

What should I ask for at a butcher in Finland?

Ask for "Haluaisin entrecôten, medium" when looking for scotch fillet in Finland.

rib primal · Australia

scotch fillet

Q: What is scotch fillet in Finland?

scotch fillet is the Australia retail name for the ribeye, which sits on the rib primal. In Finland, the same cut is most often labeled entrecôte.

Q: What is scotch fillet called in Finland?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is scotch fillet from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Finland, this cut is entrecôte.

Exact match · Confidence 0.95

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Finlandentrecôte

What is this cut →Global guide →

How to order steak doneness

Australia → Finland

rare	Rare	→	Raaka	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Kypsä	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“scotch fillet” in Australia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Finland, look for labels such as entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.