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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What should I ask for at a butcher in Bosnia & Herzegovina?

Ask for "Molim vas biftek, srednje pečen" when looking for sviečkovica in Bosnia & Herzegovina.

loin primal · Slovakia

sviečkovica

Q: What is sviečkovica in Bosnia & Herzegovina?

sviečkovica is the Slovakia retail name for the beef tenderloin, which sits on the loin primal. In Bosnia & Herzegovina, the same cut is most often labeled biftek.

Q: What is sviečkovica called in Bosnia & Herzegovina?

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

Q: What primal is sviečkovica from?

Tenderloin is on the loin primal (psoas major).

In Bosnia & Herzegovina, this cut is biftek.

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 Bosnia & Herzegovinabiftek

What is this cut →Global guide →

How to order steak doneness

Slovakia → Bosnia & Herzegovina

rare	Krvavý	→	Krvavo	48–55°C
medium rare	Stredne krvavý	→	Slabije pečeno	55–60°C
medium	Stredne prepečený	→	Srednje pečeno	60–65°C
well done	Prepečený	→	Reš pečeno	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 Bosnia & Herzegovina, look for labels such as biftek. Most tender muscle of the loin; center cuts often sold as filet mignon.