Can xileng 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What should I ask for at a butcher in Norway?

Ask for "Kan jeg få ytrefilet i skiver?" when looking for xileng in Norway.

loin primal · China

xileng

Q: What is xileng in Norway?

xileng is the China retail name for the striploin (strip steak), which sits on the loin primal. In Norway, the same cut is most often labeled ytrefilet.

Q: What is xileng called in Norway?

Look for ytrefilet—mapped to Striploin (striploin (strip steak)).

Q: What primal is xileng from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Norway, this cut is ytrefilet.

Close match · Confidence 0.85

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Norwayytrefilet

What is this cut →Global guide →

How to order steak doneness

China → Norway

rare	San fen shu	→	Rå	48–55°C
medium rare	Wu fen shu	→	Medium rå	55–60°C
medium	Qi fen shu	→	Medium	60–65°C
well done	Quan shu	→	Godt stekt	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

“xileng” in China maps to canonical striploin (loin: longissimus dorsi (short loin)). In Norway, look for labels such as ytrefilet. Leaner than ribeye; the classic strip steak muscle running along the short loin.