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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

What should I ask for at a butcher in Iran?

Ask for "فیله تمیز برای کباب برگ" when looking for svíčková in Iran.

loin primal · Czech Republic

svíčková

Q: What is svíčková in Iran?

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

Q: What is svíčková called in Iran?

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

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

In Iran, this cut is fileh.

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 Iranfileh

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Iran

rare	Krvavý	→	Kham	48–55°C
medium rare	Středně krvavý	→	Kam-pokhteh	55–60°C
medium	Středně propečený	→	Madiyom	60–65°C
well done	Propečený	→	Kamelan Pokhteh	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 Iran, look for labels such as fileh. Most tender muscle of the loin; center cuts often sold as filet mignon.