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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

What should I ask for at a butcher in Latvia?

Ask for "Es vēlētos iekšfileju, vidēji izceptu" when looking for išpjova in Latvia.

loin primal · Lithuania

išpjova

Q: What is išpjova in Latvia?

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

Q: What is išpjova called in Latvia?

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

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

In Latvia, this cut is iekšfileja.

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 Latviaiekšfileja

What is this cut →Global guide →

How to order steak doneness

Lithuania → Latvia

rare	Su krauju	→	Ar asinīm	48–55°C
medium rare	Vidutiniškai nekeptas	→	Vidēji asiņains	55–60°C
medium	Vidutiniškai iškeptas	→	Vidēji izcepts	60–65°C
well done	Gerai iškeptas	→	Pilnībā izcepts	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 Latvia, look for labels such as iekšfileja. Most tender muscle of the loin; center cuts often sold as filet mignon.