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 Mongolia?

In Mongolia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bolgoson / Sain bolgoson".

loin primal · Czech Republic

svíčková

Q: What is svíčková in Mongolia?

svíčková is the Czech Republic retail name for the beef tenderloin, which sits on the loin primal. In Mongolia, the same cut is most often labeled naariin makh or yak loin mongolia.

Q: What is svíčková called in Mongolia?

Look for naariin makh, yak loin mongolia—mapped to Tenderloin (beef tenderloin).

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

In Mongolia, this cut is naariin makh, also sold as yak loin mongolia.

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 Mongolianaariin makh · yak loin mongolia

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Mongolia

rare	Krvavý	→	Rare	48–55°C
medium rare	Středně krvavý	→	Medium rare	55–60°C
medium	Středně propečený	→	Medium	60–65°C
well done	Propečený	→	Bolgoson / Sain bolgoson	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 Mongolia, look for labels such as naariin makh · yak loin mongolia. Most tender muscle of the loin; center cuts often sold as filet mignon.