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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Тонкі край, на стейк" when looking for Oksefilet in Belarus.

loin primal · Denmark

Oksefilet

Q: What is Oksefilet in Belarus?

Oksefilet is the Denmark retail name for the striploin (strip steak), which sits on the loin primal. In Belarus, the same cut is most often labeled tonki kray.

Q: What is Oksefilet called in Belarus?

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

Q: What primal is Oksefilet from?

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

In Belarus, this cut is tonki kray.

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 Belarustonki kray

What is this cut →Global guide →

How to order steak doneness

Denmark → Belarus

rare	Rød	→	Z kryvyoy	48–55°C
medium rare	Medium	→	Medium rare	55–60°C
medium	Medium tilberedt	→	Syarednyay prazharki	60–65°C
well done	Gennemstegt	→	Dobra prazhanae	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 Belarus, look for labels such as tonki kray. Leaner than ribeye; the classic strip steak muscle running along the short loin.