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 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 išpjova in Montenegro.

loin primal · Lithuania

išpjova

Q: What is išpjova in Montenegro?

išpjova is the Lithuania 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 išpjova called in Montenegro?

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

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

In Montenegro, this cut is biftek.

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 Montenegrobiftek

What is this cut →Global guide →

How to order steak doneness

Lithuania → Montenegro

rare	Su krauju	→	Krvavo	48–55°C
medium rare	Vidutiniškai nekeptas	→	Slabije pečeno	55–60°C
medium	Vidutiniškai iškeptas	→	Srednje pečeno	60–65°C
well done	Gerai iškeptas	→	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

“išpjova” in Lithuania 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.