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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Έχετε φιλέτο;" when looking for sviečkovica in Greece.

loin primal · Slovakia

sviečkovica

Q: What is sviečkovica in Greece?

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

Q: What is sviečkovica called in Greece?

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

Q: What primal is sviečkovica from?

Tenderloin is on the loin primal (psoas major).

In Greece, this cut is fileto.

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 Greecefileto

What is this cut →Global guide →

How to order steak doneness

Slovakia → Greece

rare	Krvavý	→	Ανίσπαστο	48–55°C
medium rare	Stredne krvavý	→	Μισοψημένο	55–60°C
medium	Stredne prepečený	→	Μέτριο	60–65°C
well done	Prepečený	→	Καλοψημένο	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 Greece, look for labels such as fileto. Most tender muscle of the loin; center cuts often sold as filet mignon.