Can lungenbraten 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Filet de boeuf, cuisson saignante" when looking for lungenbraten in France.

loin primal · Austria

lungenbraten

Q: What is lungenbraten in France?

lungenbraten is the Austria retail name for the beef tenderloin, which sits on the loin primal. In France, the same cut is most often labeled Filet.

Q: What is lungenbraten called in France?

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

Q: What primal is lungenbraten from?

Tenderloin is on the loin primal (psoas major).

In France, 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 FranceFilet

What is this cut →Global guide →

How to order steak doneness

Austria → France

rare	Blutig	→	Saignant	48–55°C
medium rare	Rosa	→	À point	55–60°C
medium	Halbdurch	→	Entre à point et bien cuit	60–65°C
well done	Durch	→	Bien cuit	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

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