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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Es Filet, bitte, am Stück" when looking for biftek in Switzerland.

loin primal · North Macedonia

biftek

Q: What is biftek in Switzerland?

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

Q: What is biftek called in Switzerland?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

In Switzerland, this cut is filet.

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 Switzerlandfilet

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Switzerland

rare	Крваво	→	Bleu	48–55°C
medium rare	Слабо печено	→	Saignant	55–60°C
medium	Средно печено	→	À point	60–65°C
well done	Добро печено	→	Bien cuit	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 Switzerland, look for labels such as filet. Most tender muscle of the loin; center cuts often sold as filet mignon.