Can biftek 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What should I ask for at a butcher in Albania?

Ask for "Do të doja fileto, mesatar" when looking for biftek in Albania.

loin primal · Montenegro

biftek

Q: What is biftek in Albania?

biftek is the Montenegro retail name for the beef tenderloin, which sits on the loin primal. In Albania, the same cut is most often labeled fileto.

Q: What is biftek called in Albania?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Albania, this cut is fileto.

Exact match · Confidence 0.90

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 Albaniafileto

What is this cut →Global guide →

How to order steak doneness

Montenegro → Albania

rare	Krvavo	→	I gjallë	48–55°C
medium rare	Slabije pečeno	→	Mesatar i rrallë	55–60°C
medium	Srednje pečeno	→	Mesatar	60–65°C
well done	Dobro pečeno	→	I pjekur mirë	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

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