Can fileto 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

loin primal · Greece

fileto

Q: What is fileto in Mexico?

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

Q: What is fileto called in Mexico?

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

Q: What primal is fileto from?

Tenderloin is on the loin primal (psoas major).

In Mexico, this cut is Filete.

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 MexicoFilete

What is this cut →Global guide →

How to order steak doneness

Greece → Mexico

rare	Ανίσπαστο	→	Rojo	48–55°C
medium rare	Μισοψημένο	→	Término medio	55–60°C
medium	Μέτριο	→	Tres cuartos	60–65°C
well done	Καλοψημένο	→	Bien cocido	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

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