Can bonfile 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 bonfile in Estonia.

loin primal · Turkey

bonfile

Q: What is bonfile in Estonia?

bonfile is the Turkey 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 bonfile called in Estonia?

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

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

In Estonia, this cut is sisefilee.

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 Estoniasisefilee

What is this cut →Global guide →

How to order steak doneness

Turkey → Estonia

rare	Az pişmiş	→	Verine	48–55°C
medium rare	Az orta	→	Poolverine	55–60°C
medium	Orta pişmiş	→	Poolküps	60–65°C
well done	Çok pişmiş	→	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

“bonfile” in Turkey 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.