Can oxfilé 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Rinderfilet, medium bitte" when looking for oxfilé in Germany.

loin primal · Sweden

oxfilé

Q: What is oxfilé in Germany?

oxfilé is the Sweden retail name for the beef tenderloin, which sits on the loin primal. In Germany, the same cut is most often labeled Filet.

Q: What is oxfilé called in Germany?

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

Q: What primal is oxfilé from?

Tenderloin is on the loin primal (psoas major).

In Germany, this cut is Filet.

Exact match · Confidence 0.95

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 GermanyFilet

What is this cut →Global guide →

How to order steak doneness

Sweden → Germany

rare	Blodig	→	Blutig	48–55°C
medium rare	Medium rare	→	Rosa	55–60°C
medium	Medium	→	Halb durch	60–65°C
well done	Välstekt	→	Durch / Gut durch	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

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