Can fileh 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 Mongolia?

In Mongolia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bolgoson / Sain bolgoson".

loin primal · Iran

fileh

Q: What is fileh in Mongolia?

fileh is the Iran retail name for the beef tenderloin, which sits on the loin primal. In Mongolia, the same cut is most often labeled naariin makh or yak loin mongolia.

Q: What is fileh called in Mongolia?

Look for naariin makh, yak loin mongolia—mapped to Tenderloin (beef tenderloin).

Q: What primal is fileh from?

Tenderloin is on the loin primal (psoas major).

In Mongolia, this cut is naariin makh, also sold as yak loin mongolia.

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 Mongolianaariin makh · yak loin mongolia

What is this cut →Global guide →

How to order steak doneness

Iran → Mongolia

rare	Kham	→	Rare	48–55°C
medium rare	Kam-pokhteh	→	Medium rare	55–60°C
medium	Madiyom	→	Medium	60–65°C
well done	Kamelan Pokhteh	→	Bolgoson / Sain bolgoson	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

“fileh” in Iran maps to canonical tenderloin (loin: psoas major). In Mongolia, look for labels such as naariin makh · yak loin mongolia. Most tender muscle of the loin; center cuts often sold as filet mignon.