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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in Taiwan?

Ask for "Wǒ yào niǔ yuē kè, bú yào shā lǎng" when looking for Oksefilet in Taiwan.

loin primal · Denmark

Oksefilet

Q: What is Oksefilet in Taiwan?

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

Q: What is Oksefilet called in Taiwan?

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

Q: What primal is Oksefilet from?

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

In Taiwan, this cut is niuyueke.

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 Taiwanniuyueke

What is this cut →Global guide →

How to order steak doneness

Denmark → Taiwan

rare	Rød	→	San fen shu	48–55°C
medium rare	Medium	→	Wu fen shu	55–60°C
medium	Medium tilberedt	→	Qi fen shu	60–65°C
well done	Gennemstegt	→	Quan shu	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 Taiwan, look for labels such as niuyueke. Leaner than ribeye; the classic strip steak muscle running along the short loin.