Can Filetto 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What should I ask for at a butcher in Estonia?

Ask for "Ma sooviksin sisefileed, pooleldi küpsena" when looking for Filetto in Estonia.

loin primal · Italy

Filetto

Q: What is Filetto in Estonia?

Filetto is the Italy retail name for the beef tenderloin, which sits on the loin primal. In Estonia, the same cut is most often labeled sisefilee.

Q: What is Filetto called in Estonia?

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

Q: What primal is Filetto from?

Tenderloin is on the loin primal (psoas major).

In Estonia, this cut is sisefilee.

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 Estoniasisefilee

What is this cut →Global guide →

How to order steak doneness

Italy → Estonia

rare	Al sangue	→	Verine	48–55°C
medium rare	Cottura media	→	Poolverine	55–60°C
medium	Al punto	→	Poolküps	60–65°C
well done	Ben cotto	→	Läbiküpsenud	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

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