Can biftek 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Haben Sie Lungenbraten?" when looking for biftek in Austria.

loin primal · Bosnia & Herzegovina

biftek

Q: What is biftek in Austria?

biftek is the Bosnia & Herzegovina retail name for the beef tenderloin, which sits on the loin primal. In Austria, the same cut is most often labeled lungenbraten.

Q: What is biftek called in Austria?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Austria, this cut is lungenbraten.

Exact match · Confidence 0.90

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 Austrialungenbraten

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Austria

rare	Krvavo	→	Blutig	48–55°C
medium rare	Slabije pečeno	→	Rosa	55–60°C
medium	Srednje pečeno	→	Halbdurch	60–65°C
well done	Reš pečeno	→	Durch	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

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