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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Чи є у вас вирізка?" when looking for oxfilé in Ukraine.

loin primal · Sweden

oxfilé

Q: What is oxfilé in Ukraine?

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

Q: What is oxfilé called in Ukraine?

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

Q: What primal is oxfilé from?

Tenderloin is on the loin primal (psoas major).

In Ukraine, this cut is vyrizka.

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 Ukrainevyrizka

What is this cut →Global guide →

How to order steak doneness

Sweden → Ukraine

rare	Blodig	→	З кров'ю	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Välstekt	→	Добре просмажений	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 Ukraine, look for labels such as vyrizka. Most tender muscle of the loin; center cuts often sold as filet mignon.