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 Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Australia?

Ask for "Eye Fillet log, whole, for slicing" when looking for biftek in Australia.

loin primal · North Macedonia

biftek

Q: What is biftek in Australia?

biftek is the North Macedonia retail name for the beef tenderloin, which sits on the loin primal. In Australia, the same cut is most often labeled eye fillet.

Q: What is biftek called in Australia?

Look for eye fillet—mapped to Tenderloin (beef tenderloin).

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Australia, this cut is eye fillet.

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 Australiaeye fillet

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Australia

rare	Крваво	→	Rare	48–55°C
medium rare	Слабо печено	→	Medium rare	55–60°C
medium	Средно печено	→	Medium	60–65°C
well done	Добро печено	→	Well done	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 North Macedonia maps to canonical tenderloin (loin: psoas major). In Australia, look for labels such as eye fillet. Most tender muscle of the loin; center cuts often sold as filet mignon.