Can solomillo 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What should I ask for at a butcher in Estonia?

Ask for "Ma sooviksin sisefileed, pooleldi küpsena" when looking for solomillo in Estonia.

loin primal · Spain

solomillo

Q: What is solomillo in Estonia?

solomillo is the Spain retail name for the beef tenderloin, which sits on the loin primal. In Estonia, the same cut is most often labeled sisefilee.

Q: What is solomillo called in Estonia?

Look for sisefilee—mapped to Tenderloin (beef tenderloin).

Q: What primal is solomillo from?

Tenderloin is on the loin primal (psoas major).

In Estonia, this cut is sisefilee.

Exact match · Confidence 0.98

Fig. 1 · psoas major · loin primal

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

Primalloin

Locationpsoas major

In Estoniasisefilee

What is this cut →Global guide →

How to order steak doneness

Spain → Estonia

rare	Poco hecho	→	Verine	48–55°C
medium rare	Al punto	→	Poolverine	55–60°C
medium	En su punto	→	Poolküps	60–65°C
well done	Muy hecho	→	Läbiküpsenud	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

“solomillo” in Spain maps to canonical tenderloin (loin: psoas major). In Estonia, look for labels such as sisefilee. Most tender muscle of the loin; center cuts often sold as filet mignon.