Can pointe de filet 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 West Bengal?

In West Bengal, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bhalo bhabe rana".

sirloin primal · Belgium

pointe de filet

Q: What is pointe de filet in West Bengal?

pointe de filet is the Belgium retail name for the tri-tip, which sits on the sirloin primal. In West Bengal, the same cut is most often labeled tri tip.

Q: What is pointe de filet called in West Bengal?

Look for tri tip—mapped to Tri Tip (tri-tip).

Q: What primal is pointe de filet from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In West Bengal, this cut is tri tip.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In West Bengaltri tip

What is this cut →Global guide →

How to order steak doneness

Belgium → West Bengal

rare	Saignant	→	Rare	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	À point cuit	→	Medium	60–65°C
well done	Bien cuit	→	Bhalo bhabe rana	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

“pointe de filet” in Belgium maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In West Bengal, look for labels such as tri tip. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.