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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What should I ask for at a butcher in Portugal?

Ask for "Lombinho, mal passado" when looking for sviečkovica in Portugal.

loin primal · Slovakia

sviečkovica

Q: What is sviečkovica in Portugal?

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

Q: What is sviečkovica called in Portugal?

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

Q: What primal is sviečkovica from?

Tenderloin is on the loin primal (psoas major).

In Portugal, this cut is Lombinho.

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 PortugalLombinho

What is this cut →Global guide →

How to order steak doneness

Slovakia → Portugal

rare	Krvavý	→	Mal passado	48–55°C
medium rare	Stredne krvavý	→	Mal passado/ao ponto	55–60°C
medium	Stredne prepečený	→	Ao ponto	60–65°C
well done	Prepečený	→	Bem passado	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 Portugal, look for labels such as Lombinho. Most tender muscle of the loin; center cuts often sold as filet mignon.