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 Punjab?

In Punjab, medium rare is called "Medium rare". Rare is "Rare" and well done is "Pakka".

loin primal · North Macedonia

biftek

Q: What is biftek in Punjab?

biftek is the North Macedonia retail name for the beef tenderloin, which sits on the loin primal. In Punjab, the same cut is most often labeled pasanda pb, naram pb, or saabut piece pb.

Q: What is biftek called in Punjab?

Look for pasanda pb, naram pb, saabut piece pb—mapped to Tenderloin (beef tenderloin). Note: in Punjab, "pasanda pb" refers to water buffalo (buff), not standard cow beef.

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Punjab, this cut is pasanda pb, also sold as naram pb, saabut piece pb.(water buffalo (buff))

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 Punjabpasanda pb · naram pb · saabut piece pb

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Punjab

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	→	Pakka	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 Punjab, look for labels such as pasanda pb · naram pb · saabut piece pb. Most tender muscle of the loin; center cuts often sold as filet mignon.