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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Filé mignon, ao ponto para mal" when looking for svíčková in Brazil.

loin primal · Czech Republic

svíčková

Q: What is svíčková in Brazil?

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

Q: What is svíčková called in Brazil?

Look for Filé mignon—mapped to Tenderloin (beef tenderloin).

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

In Brazil, this cut is Filé mignon.

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 BrazilFilé mignon

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Brazil

rare	Krvavý	→	Mal passada	48–55°C
medium rare	Středně krvavý	→	Ao ponto para mal	55–60°C
medium	Středně propečený	→	Ao ponto	60–65°C
well done	Propečený	→	Bem passada	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 Brazil, look for labels such as Filé mignon. Most tender muscle of the loin; center cuts often sold as filet mignon.