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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What should I ask for at a butcher in Poland?

Ask for "Czy mają państwo polędwicę wołową?" when looking for biftek in Poland.

loin primal · Croatia

biftek

Q: What is biftek in Poland?

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

Q: What is biftek called in Poland?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Poland, this cut is polędwica.

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 Polandpolędwica

What is this cut →Global guide →

How to order steak doneness

Croatia → Poland

rare	Krvavo	→	Krwisty	48–55°C
medium rare	Slabije pečeno	→	Średnio krwisty	55–60°C
medium	Srednje pečeno	→	Średnio wysmażony	60–65°C
well done	Jače pečeno	→	Dobrze wysmażony	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 Poland, look for labels such as polędwica. Most tender muscle of the loin; center cuts often sold as filet mignon.