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 Kerala?

In Kerala, medium rare is called "Medium rare". Rare is "Rare" and well done is "Lutu".

What should I ask for at a butcher in Kerala?

Ask for "Pashu undercut, oru kilo, taja" when looking for biftek in Kerala.

loin primal · Croatia

biftek

Q: What is biftek in Kerala?

biftek is the Croatia retail name for the beef tenderloin, which sits on the loin primal. In Kerala, the same cut is most often labeled undercut kl, naram, or poti rachi.

Q: What is biftek called in Kerala?

Look for undercut kl, naram, poti rachi—mapped to Tenderloin (beef tenderloin).

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Kerala, this cut is undercut kl, also sold as naram, poti rachi.

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 Keralaundercut kl · naram · poti rachi

What is this cut →Global guide →

How to order steak doneness

Croatia → Kerala

rare	Krvavo	→	Rare	48–55°C
medium rare	Slabije pečeno	→	Medium rare	55–60°C
medium	Srednje pečeno	→	Medium	60–65°C
well done	Jače pečeno	→	Lutu	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 Croatia maps to canonical tenderloin (loin: psoas major). In Kerala, look for labels such as undercut kl · naram · poti rachi. Most tender muscle of the loin; center cuts often sold as filet mignon.