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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What should I ask for at a butcher in Slovakia?

Ask for "Máte sviečkovicu?" when looking for lungenbraten in Slovakia.

loin primal · Austria

lungenbraten

Q: What is lungenbraten in Slovakia?

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

Q: What is lungenbraten called in Slovakia?

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

Q: What primal is lungenbraten from?

Tenderloin is on the loin primal (psoas major).

In Slovakia, this cut is sviečkovica.

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 Slovakiasviečkovica

What is this cut →Global guide →

How to order steak doneness

Austria → Slovakia

rare	Blutig	→	Krvavý	48–55°C
medium rare	Rosa	→	Stredne krvavý	55–60°C
medium	Halbdurch	→	Stredne prepečený	60–65°C
well done	Durch	→	Prepečený	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 Slovakia, look for labels such as sviečkovica. Most tender muscle of the loin; center cuts often sold as filet mignon.