Can fillet ke 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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What should I ask for at a butcher in Montenegro?

Ask for "Molim Vas biftek, debela šnita" when looking for fillet ke in Montenegro.

loin primal · Kenya

fillet ke

Q: What is fillet ke in Montenegro?

fillet ke is the Kenya retail name for the beef tenderloin, which sits on the loin primal. In Montenegro, the same cut is most often labeled biftek.

Q: What is fillet ke called in Montenegro?

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

Q: What primal is fillet ke from?

Tenderloin is on the loin primal (psoas major).

In Montenegro, this cut is biftek.

Close match · Confidence 0.85

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 Montenegrobiftek

What is this cut →Global guide →

How to order steak doneness

Kenya → Montenegro

rare	Rare	→	Krvavo	48–55°C
medium rare	Medium rare	→	Slabije pečeno	55–60°C
medium	Medium	→	Srednje pečeno	60–65°C
well done	Imeiva	→	Dobro pečeno	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

“fillet ke” in Kenya maps to canonical tenderloin (loin: psoas major). In Montenegro, look for labels such as biftek. Most tender muscle of the loin; center cuts often sold as filet mignon.