Can file bakar 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Prosil bi pljučno pečenko" when looking for file bakar in Slovenia.

loin primal · Israel

file bakar

Q: What is file bakar in Slovenia?

file bakar is the Israel retail name for the beef tenderloin, which sits on the loin primal. In Slovenia, the same cut is most often labeled pljučna pečenka.

Q: What is file bakar called in Slovenia?

Look for pljučna pečenka—mapped to Tenderloin (beef tenderloin).

Q: What primal is file bakar from?

Tenderloin is on the loin primal (psoas major).

In Slovenia, this cut is pljučna pečenka.

Exact match · Confidence 0.95

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 Sloveniapljučna pečenka

What is this cut →Global guide →

How to order steak doneness

Israel → Slovenia

rare	רייר	→	Krvavo	48–55°C
medium rare	מדיום רייר	→	Srednje surovo	55–60°C
medium	מדיום	→	Srednje pečeno	60–65°C
well done	וול דאן	→	Prepečeno	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

“file bakar” in Israel maps to canonical tenderloin (loin: psoas major). In Slovenia, look for labels such as pljučna pečenka. Most tender muscle of the loin; center cuts often sold as filet mignon.