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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Ве молам бифтек, средно печено" when looking for biftek in North Macedonia.

loin primal · Croatia

biftek

Q: What is biftek in North Macedonia?

biftek is the Croatia retail name for the beef tenderloin, which sits on the loin primal. In North Macedonia, the same cut is most often labeled biftek.

Q: What is biftek called in North Macedonia?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In North Macedonia, this cut is biftek.

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 North Macedoniabiftek

What is this cut →Global guide →

How to order steak doneness

Croatia → North Macedonia

rare	Krvavo	→	Крваво	48–55°C
medium rare	Slabije pečeno	→	Слабо печено	55–60°C
medium	Srednje pečeno	→	Средно печено	60–65°C
well done	Jače pečeno	→	Добро печено	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 North Macedonia, look for labels such as biftek. Most tender muscle of the loin; center cuts often sold as filet mignon.