Can svíčková 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Lomo, a punto o jugoso" when looking for svíčková in Argentina.

loin primal · Czech Republic

svíčková

Q: What is svíčková in Argentina?

svíčková is the Czech Republic retail name for the beef tenderloin, which sits on the loin primal. In Argentina, the same cut is most often labeled Lomo.

Q: What is svíčková called in Argentina?

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

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

In Argentina, this cut is Lomo.

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 ArgentinaLomo

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Argentina

rare	Krvavý	→	Jugoso	48–55°C
medium rare	Středně krvavý	→	A punto	55–60°C
medium	Středně propečený	→	Cocido	60–65°C
well done	Propečený	→	Bien cocido	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

“svíčková” in Czech Republic maps to canonical tenderloin (loin: psoas major). In Argentina, look for labels such as Lomo. Most tender muscle of the loin; center cuts often sold as filet mignon.