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 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 biftek in Iran.

loin primal · Bosnia & Herzegovina

biftek

Q: What is biftek in Iran?

biftek is the Bosnia & Herzegovina 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 biftek called in Iran?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Iran, this cut is fileh.

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 Iranfileh

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Iran

rare	Krvavo	→	Kham	48–55°C
medium rare	Slabije pečeno	→	Kam-pokhteh	55–60°C
medium	Srednje pečeno	→	Madiyom	60–65°C
well done	Reš pečeno	→	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

“biftek” in Bosnia & Herzegovina 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.