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 South Africa?

In South Africa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

loin primal · Sweden

oxfilé

Q: What is oxfilé in South Africa?

oxfilé is the Sweden retail name for the beef tenderloin, which sits on the loin primal. In South Africa, the same cut is most often labeled fillet sa.

Q: What is oxfilé called in South Africa?

Look for fillet sa—mapped to Tenderloin (beef tenderloin).

Q: What primal is oxfilé from?

Tenderloin is on the loin primal (psoas major).

In South Africa, this cut is fillet sa.

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 South Africafillet sa

What is this cut →Global guide →

How to order steak doneness

Sweden → South Africa

rare	Blodig	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Välstekt	→	Well done	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 South Africa, look for labels such as fillet sa. Most tender muscle of the loin; center cuts often sold as filet mignon.