Can išpjova 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Kérek bélszínt" when looking for išpjova in Hungary.

loin primal · Lithuania

išpjova

Q: What is išpjova in Hungary?

išpjova is the Lithuania retail name for the beef tenderloin, which sits on the loin primal. In Hungary, the same cut is most often labeled bélszín.

Q: What is išpjova called in Hungary?

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

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

In Hungary, this cut is bélszín.

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 Hungarybélszín

What is this cut →Global guide →

How to order steak doneness

Lithuania → Hungary

rare	Su krauju	→	Véresen	48–55°C
medium rare	Vidutiniškai nekeptas	→	Félig nyers	55–60°C
medium	Vidutiniškai iškeptas	→	Közepesen átsütve	60–65°C
well done	Gerai iškeptas	→	Jól átsütve	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

“išpjova” in Lithuania maps to canonical tenderloin (loin: psoas major). In Hungary, look for labels such as bélszín. Most tender muscle of the loin; center cuts often sold as filet mignon.