Can vyrezka 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in Belgium?

Ask for "Un filet de bœuf, à point" when looking for vyrezka in Belgium.

loin primal · Russia

vyrezka

Q: What is vyrezka in Belgium?

vyrezka is the Russia retail name for the beef tenderloin, which sits on the loin primal. In Belgium, the same cut is most often labeled filet.

Q: What is vyrezka called in Belgium?

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

Q: What primal is vyrezka from?

Tenderloin is on the loin primal (psoas major).

In Belgium, this cut is filet.

Exact match · Confidence 0.95

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 Belgiumfilet

What is this cut →Global guide →

How to order steak doneness

Russia → Belgium

rare	С кровью	→	Saignant	48–55°C
medium rare	Medium rare	→	À point	55–60°C
medium	Medium	→	À point cuit	60–65°C
well done	Хорошо прожаренный	→	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

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