Can faux-filet 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

loin primal · Morocco

faux-filet

Q: What is faux-filet in Albania?

faux-filet is the Morocco retail name for the striploin (strip steak), which sits on the loin primal. In Albania, the same cut is most often labeled bërxollë pa kockë.

Q: What is faux-filet called in Albania?

Look for bërxollë pa kockë—mapped to Striploin (striploin (strip steak)).

Q: What primal is faux-filet from?

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

In Albania, this cut is bërxollë pa kockë.

Exact match · Confidence 0.90

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 Albaniabërxollë pa kockë

What is this cut →Global guide →

How to order steak doneness

Morocco → Albania

rare	Saigant	→	I gjallë	48–55°C
medium rare	Saignant	→	Mesatar i rrallë	55–60°C
medium	Moyennement	→	Mesatar	60–65°C
well done	Tayeb Bezzaf	→	I pjekur mirë	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

“faux-filet” in Morocco maps to canonical striploin (loin: longissimus dorsi (short loin)). In Albania, look for labels such as bërxollë pa kockë. Leaner than ribeye; the classic strip steak muscle running along the short loin.