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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What should I ask for at a butcher in Croatia?

Ask for "Ramstek za roštilj, molim" when looking for faux-filet in Croatia.

loin primal · Morocco

faux-filet

Q: What is faux-filet in Croatia?

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

Q: What is faux-filet called in Croatia?

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

Q: What primal is faux-filet from?

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

In Croatia, this cut is ramstek.

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 Croatiaramstek

What is this cut →Global guide →

How to order steak doneness

Morocco → Croatia

rare	Saigant	→	Krvavo	48–55°C
medium rare	Saignant	→	Slabije pečeno	55–60°C
medium	Moyennement	→	Srednje pečeno	60–65°C
well done	Tayeb Bezzaf	→	Jače pečeno	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 Croatia, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.