Can daging sirloin 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What should I ask for at a butcher in Norway?

Ask for "Kan jeg få ytrefilet i skiver?" when looking for daging sirloin in Norway.

loin primal · Malaysia

daging sirloin

Q: What is daging sirloin in Norway?

daging sirloin is the Malaysia retail name for the striploin (strip steak), which sits on the loin primal. In Norway, the same cut is most often labeled ytrefilet.

Q: What is daging sirloin called in Norway?

Look for ytrefilet—mapped to Striploin (striploin (strip steak)).

Q: What primal is daging sirloin from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Norway, this cut is ytrefilet.

Close match · Confidence 0.85

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Norwayytrefilet

What is this cut →Global guide →

How to order steak doneness

Malaysia → Norway

rare	Rare	→	Rå	48–55°C
medium rare	Medium rare	→	Medium rå	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Masak penuh	→	Godt stekt	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

“daging sirloin” in Malaysia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Norway, look for labels such as ytrefilet. Leaner than ribeye; the classic strip steak muscle running along the short loin.