Can sisefilee 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 Canada?

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

loin primal · Estonia

sisefilee

Q: What is sisefilee in Canada?

sisefilee is the Estonia retail name for the beef tenderloin, which sits on the loin primal. In Canada, the same cut is most often labeled tenderloin.

Q: What is sisefilee called in Canada?

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

Q: What primal is sisefilee from?

Tenderloin is on the loin primal (psoas major).

In Canada, this cut is tenderloin.

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 Canadatenderloin

What is this cut →Global guide →

How to order steak doneness

Estonia → Canada

rare	Verine	→	Rare	48–55°C
medium rare	Poolverine	→	Medium rare	55–60°C
medium	Poolküps	→	Medium	60–65°C
well done	Läbiküpsenud	→	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

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