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 Karnataka?

In Karnataka, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bhuna".

What should I ask for at a butcher in Karnataka?

Ask for "Undercut, naram maunsa kodi, kilo eradu" when looking for išpjova in Karnataka.

loin primal · Lithuania

išpjova

Q: What is išpjova in Karnataka?

išpjova is the Lithuania retail name for the beef tenderloin, which sits on the loin primal. In Karnataka, the same cut is most often labeled undercut ka or naram maunsa.

Q: What is išpjova called in Karnataka?

Look for undercut ka, naram maunsa—mapped to Tenderloin (beef tenderloin). Note: in Karnataka, "undercut ka" refers to water buffalo (buff), not standard cow beef.

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

In Karnataka, this cut is undercut ka, also sold as naram maunsa.(water buffalo (buff))

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 Karnatakaundercut ka · naram maunsa

What is this cut →Global guide →

How to order steak doneness

Lithuania → Karnataka

rare	Su krauju	→	Rare	48–55°C
medium rare	Vidutiniškai nekeptas	→	Medium rare	55–60°C
medium	Vidutiniškai iškeptas	→	Medium	60–65°C
well done	Gerai iškeptas	→	Bhuna	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 Karnataka, look for labels such as undercut ka · naram maunsa. Most tender muscle of the loin; center cuts often sold as filet mignon.