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 Peru?

In Peru, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocido".

What should I ask for at a butcher in Peru?

Ask for "Lomo Fino para Saltado, picado en tiras" when looking for vyrazka in Peru.

loin primal · Belarus

vyrazka

Q: What is vyrazka in Peru?

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

Q: What is vyrazka called in Peru?

Look for lomo fino—mapped to Tenderloin (beef tenderloin).

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

In Peru, this cut is lomo fino.

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 Perulomo fino

What is this cut →Global guide →

How to order steak doneness

Belarus → Peru

rare	Z kryvyoy	→	Término Inglés	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Syarednyay prazharki	→	Tres cuartos	60–65°C
well done	Dobra prazhanae	→	Bien cocido	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 Peru, look for labels such as lomo fino. Most tender muscle of the loin; center cuts often sold as filet mignon.