Can sviečkovica 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Haben Sie Lungenbraten?" when looking for sviečkovica in Austria.

loin primal · Slovakia

sviečkovica

Q: What is sviečkovica in Austria?

sviečkovica is the Slovakia retail name for the beef tenderloin, which sits on the loin primal. In Austria, the same cut is most often labeled lungenbraten.

Q: What is sviečkovica called in Austria?

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

Q: What primal is sviečkovica from?

Tenderloin is on the loin primal (psoas major).

In Austria, this cut is lungenbraten.

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 Austrialungenbraten

What is this cut →Global guide →

How to order steak doneness

Slovakia → Austria

rare	Krvavý	→	Blutig	48–55°C
medium rare	Stredne krvavý	→	Rosa	55–60°C
medium	Stredne prepečený	→	Halbdurch	60–65°C
well done	Prepečený	→	Durch	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

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