Can filete 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Rinderfilet, medium bitte" when looking for filete in Germany.

loin primal · Chile

filete

Q: What is filete in Germany?

filete is the Chile retail name for the beef tenderloin, which sits on the loin primal. In Germany, the same cut is most often labeled Filet.

Q: What is filete called in Germany?

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

Q: What primal is filete from?

Tenderloin is on the loin primal (psoas major).

In Germany, this cut is Filet.

Exact match · Confidence 0.98

Fig. 1 · psoas major · loin primal

About this cut

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

Primalloin

Locationpsoas major

In GermanyFilet

What is this cut →Global guide →

How to order steak doneness

Chile → Germany

rare	A lo inglés	→	Blutig	48–55°C
medium rare	A punto	→	Rosa	55–60°C
medium	Tres cuartos	→	Halb durch	60–65°C
well done	Bien cocido	→	Durch / Gut durch	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

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