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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

loin primal · Slovakia

sviečkovica

Q: What is sviečkovica in Chile?

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

Q: What is sviečkovica called in Chile?

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

Q: What primal is sviečkovica from?

Tenderloin is on the loin primal (psoas major).

In Chile, this cut is Filete.

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 ChileFilete

What is this cut →Global guide →

How to order steak doneness

Slovakia → Chile

rare	Krvavý	→	A lo inglés	48–55°C
medium rare	Stredne krvavý	→	A punto	55–60°C
medium	Stredne prepečený	→	Tres cuartos	60–65°C
well done	Prepečený	→	Bien cocido	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 Chile, look for labels such as Filete. Most tender muscle of the loin; center cuts often sold as filet mignon.