Can Mørbrad 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 Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Ireland?

Ask for "Have you a nice fillet steak?" when looking for Mørbrad in Ireland.

loin primal · Denmark

Mørbrad

Q: What is Mørbrad in Ireland?

Mørbrad is the Denmark retail name for the beef tenderloin, which sits on the loin primal. In Ireland, the same cut is most often labeled fillet.

Q: What is Mørbrad called in Ireland?

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

Q: What primal is Mørbrad from?

Tenderloin is on the loin primal (psoas major).

In Ireland, this cut is fillet.

Exact match · Confidence 0.95

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 Irelandfillet

What is this cut →Global guide →

How to order steak doneness

Denmark → Ireland

rare	Rød	→	Rare	48–55°C
medium rare	Medium	→	Medium rare	55–60°C
medium	Medium tilberedt	→	Medium	60–65°C
well done	Gennemstegt	→	Well done	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

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