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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "יש פילה בקר?" when looking for svíčková in Israel.

loin primal · Czech Republic

svíčková

Q: What is svíčková in Israel?

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

Q: What is svíčková called in Israel?

Look for file bakar—mapped to Tenderloin (beef tenderloin).

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

In Israel, this cut is file bakar.

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 Israelfile bakar

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Israel

rare	Krvavý	→	רייר	48–55°C
medium rare	Středně krvavý	→	מדיום רייר	55–60°C
medium	Středně propečený	→	מדיום	60–65°C
well done	Propečený	→	וול דאן	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 Israel, look for labels such as file bakar. Most tender muscle of the loin; center cuts often sold as filet mignon.