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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Es Filet, bitte, am Stück" when looking for Filetto in Switzerland.

loin primal · Italy

Filetto

Q: What is Filetto in Switzerland?

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

Q: What is Filetto called in Switzerland?

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

Q: What primal is Filetto from?

Tenderloin is on the loin primal (psoas major).

In Switzerland, this cut is filet.

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 Switzerlandfilet

What is this cut →Global guide →

How to order steak doneness

Italy → Switzerland

rare	Al sangue	→	Bleu	48–55°C
medium rare	Cottura media	→	Saignant	55–60°C
medium	Al punto	→	À point	60–65°C
well done	Ben cotto	→	Bien cuit	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 Switzerland, look for labels such as filet. Most tender muscle of the loin; center cuts often sold as filet mignon.