Can scotch fillet mean more than one cut?

This name may also align with Top Sirloin, Ribeye in this dataset—see alternatives below.

How do you order steak doneness in Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

loin primal · Singapore

scotch fillet

Q: What is scotch fillet in Bolivia?

scotch fillet is the Singapore retail name for the striploin (strip steak), which sits on the loin primal. In Bolivia, the same cut is most often labeled bife de chorizo.

Q: What is scotch fillet called in Bolivia?

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

Q: What primal is scotch fillet from?

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

In Bolivia, this cut is bife de chorizo.

Cultural equivalent · 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 Boliviabife de chorizo

What is this cut →Global guide →

How to order steak doneness

Singapore → Bolivia

rare	Rare	→	Vuelta y vuelta	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Well done	→	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

“The Commonwealth Sirloin Trap (Singapore's Peak Density)” in Singapore maps to canonical striploin (loin: longissimus dorsi (short loin)). In Bolivia, look for labels such as bife de chorizo. 2 other canonical interpretations may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.