Can Oksefilet 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

loin primal · Denmark

Oksefilet

Q: What is Oksefilet in Albania?

Oksefilet is the Denmark retail name for the striploin (strip steak), which sits on the loin primal. In Albania, the same cut is most often labeled bërxollë pa kockë.

Q: What is Oksefilet called in Albania?

Look for bërxollë pa kockë—mapped to Striploin (striploin (strip steak)).

Q: What primal is Oksefilet from?

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

In Albania, this cut is bërxollë pa kockë.

Exact match · Confidence 0.90

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 Albaniabërxollë pa kockë

What is this cut →Global guide →

How to order steak doneness

Denmark → Albania

rare	Rød	→	I gjallë	48–55°C
medium rare	Medium	→	Mesatar i rrallë	55–60°C
medium	Medium tilberedt	→	Mesatar	60–65°C
well done	Gennemstegt	→	I pjekur mirë	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

“Oksefilet” in Denmark maps to canonical striploin (loin: longissimus dorsi (short loin)). In Albania, look for labels such as bërxollë pa kockë. Leaner than ribeye; the classic strip steak muscle running along the short loin.