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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Выразку, цалкам чыстую" when looking for svíčková in Belarus.

loin primal · Czech Republic

svíčková

Q: What is svíčková in Belarus?

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

Q: What is svíčková called in Belarus?

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

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

In Belarus, this cut is vyrazka.

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 Belarusvyrazka

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Belarus

rare	Krvavý	→	Z kryvyoy	48–55°C
medium rare	Středně krvavý	→	Medium rare	55–60°C
medium	Středně propečený	→	Syarednyay prazharki	60–65°C
well done	Propečený	→	Dobra prazhanae	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 Belarus, look for labels such as vyrazka. Most tender muscle of the loin; center cuts often sold as filet mignon.