Can le tere siga 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Har ni oxfilé?" when looking for le tere siga in Sweden.

loin primal · Ethiopia

le tere siga

Q: What is le tere siga in Sweden?

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

Q: What is le tere siga called in Sweden?

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

Q: What primal is le tere siga from?

Tenderloin is on the loin primal (psoas major).

In Sweden, this cut is oxfilé.

Cultural equivalent · Confidence 0.40

⚠️ 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 Swedenoxfilé

What is this cut →Global guide →

How to order steak doneness

Ethiopia → Sweden

rare	Tere	→	Blodig	48–55°C
medium rare	Tibs leb-leb	→	Medium rare	55–60°C
medium	Yetebese	→	Medium	60–65°C
well done	Yetebese kibrit	→	Välstekt	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

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