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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Ossenhaas, rood alstublieft" when looking for biftek in Netherlands.

loin primal · Montenegro

biftek

Q: What is biftek in Netherlands?

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

Q: What is biftek called in Netherlands?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Netherlands, this cut is Ossenhaas.

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 NetherlandsOssenhaas

What is this cut →Global guide →

How to order steak doneness

Montenegro → Netherlands

rare	Krvavo	→	Rood	48–55°C
medium rare	Slabije pečeno	→	Half doorbakken	55–60°C
medium	Srednje pečeno	→	Doorbakken	60–65°C
well done	Dobro pečeno	→	Goed doorbakken	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 Netherlands, look for labels such as Ossenhaas. Most tender muscle of the loin; center cuts often sold as filet mignon.