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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

loin primal · Lithuania

išpjova

Q: What is išpjova in Japan?

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

Q: What is išpjova called in Japan?

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

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

In Japan, this cut is hire.

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 Japanhire

What is this cut →Global guide →

How to order steak doneness

Lithuania → Japan

rare	Su krauju	→	Rea	48–55°C
medium rare	Vidutiniškai nekeptas	→	Midiamu rea	55–60°C
medium	Vidutiniškai iškeptas	→	Midiamu	60–65°C
well done	Gerai iškeptas	→	Uerudan	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 Japan, look for labels such as hire. Most tender muscle of the loin; center cuts often sold as filet mignon.