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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What should I ask for at a butcher in Portugal?

Ask for "Lombinho, mal passado" when looking for svíčková in Portugal.

loin primal · Czech Republic

svíčková

Q: What is svíčková in Portugal?

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

Q: What is svíčková called in Portugal?

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

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

In Portugal, this cut is Lombinho.

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 PortugalLombinho

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Portugal

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