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 Peru?

In Peru, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocido".

loin primal · Morocco

faux-filet

Q: What is faux-filet in Peru?

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

Q: What is faux-filet called in Peru?

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

Q: What primal is faux-filet from?

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

In Peru, this cut is bife angosto.

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 Perubife angosto

What is this cut →Global guide →

How to order steak doneness

Morocco → Peru

rare	Saigant	→	Término Inglés	48–55°C
medium rare	Saignant	→	Término medio	55–60°C
medium	Moyennement	→	Tres cuartos	60–65°C
well done	Tayeb Bezzaf	→	Bien cocido	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 Peru, look for labels such as bife angosto. Leaner than ribeye; the classic strip steak muscle running along the short loin.