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 Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Ireland?

Ask for "Have you a nice fillet steak?" when looking for biftek in Ireland.

loin primal · Bosnia & Herzegovina

biftek

Q: What is biftek in Ireland?

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

Q: What is biftek called in Ireland?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Ireland, this cut is fillet.

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 Irelandfillet

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Ireland

rare	Krvavo	→	Rare	48–55°C
medium rare	Slabije pečeno	→	Medium rare	55–60°C
medium	Srednje pečeno	→	Medium	60–65°C
well done	Reš pečeno	→	Well done	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 Ireland, look for labels such as fillet. Most tender muscle of the loin; center cuts often sold as filet mignon.