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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "У вас есть вырезка?" when looking for biftek in Russia.

loin primal · Croatia

biftek

Q: What is biftek in Russia?

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

Q: What is biftek called in Russia?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Russia, this cut is vyrezka.

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 Russiavyrezka

What is this cut →Global guide →

How to order steak doneness

Croatia → Russia

rare	Krvavo	→	С кровью	48–55°C
medium rare	Slabije pečeno	→	Medium rare	55–60°C
medium	Srednje pečeno	→	Medium	60–65°C
well done	Jače pečeno	→	Хорошо прожаренный	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 Russia, look for labels such as vyrezka. Most tender muscle of the loin; center cuts often sold as filet mignon.