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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What should I ask for at a butcher in Italy?

Ask for "Un filetto, cottura media" when looking for sviečkovica in Italy.

loin primal · Slovakia

sviečkovica

Q: What is sviečkovica in Italy?

sviečkovica is the Slovakia retail name for the beef tenderloin, which sits on the loin primal. In Italy, the same cut is most often labeled Filetto or Lombata.

Q: What is sviečkovica called in Italy?

Look for Filetto, Lombata—mapped to Tenderloin (beef tenderloin).

Q: What primal is sviečkovica from?

Tenderloin is on the loin primal (psoas major).

In Italy, this cut is Filetto, also sold as Lombata.

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 ItalyFiletto · Lombata

What is this cut →Global guide →

How to order steak doneness

Slovakia → Italy

rare	Krvavý	→	Al sangue	48–55°C
medium rare	Stredne krvavý	→	Cottura media	55–60°C
medium	Stredne prepečený	→	Al punto	60–65°C
well done	Prepečený	→	Ben cotto	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 Italy, look for labels such as Filetto · Lombata. Most tender muscle of the loin; center cuts often sold as filet mignon.