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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Έχετε φιλέτο;" when looking for tere siga cut in Greece.

loin primal · Ethiopia

tere siga cut

Q: What is tere siga cut in Greece?

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

Q: What is tere siga cut called in Greece?

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

Q: What primal is tere siga cut from?

Tenderloin is on the loin primal (psoas major).

In Greece, this cut is fileto.

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 Greecefileto

What is this cut →Global guide →

How to order steak doneness

Ethiopia → Greece

rare	Tere	→	Ανίσπαστο	48–55°C
medium rare	Tibs leb-leb	→	Μισοψημένο	55–60°C
medium	Yetebese	→	Μέτριο	60–65°C
well done	Yetebese kibrit	→	Καλοψημένο	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 Greece, look for labels such as fileto. Most tender muscle of the loin; center cuts often sold as filet mignon.