Can tere siga cut 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 China?

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

loin primal · Ethiopia

tere siga cut

Q: What is tere siga cut in China?

tere siga cut is the Ethiopia retail name for the beef tenderloin, which sits on the loin primal. In China, the same cut is most often labeled niu liu.

Q: What is tere siga cut called in China?

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

Q: What primal is tere siga cut from?

Tenderloin is on the loin primal (psoas major).

In China, this cut is niu liu.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Chinaniu liu

What is this cut →Global guide →

How to order steak doneness

Ethiopia → China

rare	Tere	→	San fen shu	48–55°C
medium rare	Tibs leb-leb	→	Wu fen shu	55–60°C
medium	Yetebese	→	Qi fen shu	60–65°C
well done	Yetebese kibrit	→	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

“tere siga cut” in Ethiopia maps to canonical tenderloin (loin: psoas major). In China, look for labels such as niu liu. Most tender muscle of the loin; center cuts often sold as filet mignon.