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 Peru?

In Peru, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocido".

loin primal · Denmark

Oksefilet

Q: What is Oksefilet in Peru?

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

Q: What is Oksefilet called in Peru?

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

Q: What primal is Oksefilet from?

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

In Peru, this cut is bife angosto.

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 Perubife angosto

What is this cut →Global guide →

How to order steak doneness

Denmark → Peru

rare	Rød	→	Término Inglés	48–55°C
medium rare	Medium	→	Término medio	55–60°C
medium	Medium tilberedt	→	Tres cuartos	60–65°C
well done	Gennemstegt	→	Bien cocido	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 Peru, look for labels such as bife angosto. Leaner than ribeye; the classic strip steak muscle running along the short loin.