Can vyrazka 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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

What should I ask for at a butcher in Iran?

Ask for "فیله تمیز برای کباب برگ" when looking for vyrazka in Iran.

loin primal · Belarus

vyrazka

Q: What is vyrazka in Iran?

vyrazka is the Belarus retail name for the beef tenderloin, which sits on the loin primal. In Iran, the same cut is most often labeled fileh.

Q: What is vyrazka called in Iran?

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

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

In Iran, this cut is fileh.

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 Iranfileh

What is this cut →Global guide →

How to order steak doneness

Belarus → Iran

rare	Z kryvyoy	→	Kham	48–55°C
medium rare	Medium rare	→	Kam-pokhteh	55–60°C
medium	Syarednyay prazharki	→	Madiyom	60–65°C
well done	Dobra prazhanae	→	Kamelan Pokhteh	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

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