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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

loin primal · Slovakia

sviečkovica

Q: What is sviečkovica in Thailand?

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

Q: What is sviečkovica called in Thailand?

Look for san nai—mapped to Tenderloin (beef tenderloin).

Q: What primal is sviečkovica from?

Tenderloin is on the loin primal (psoas major).

In Thailand, this cut is san nai.

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 Thailandsan nai

What is this cut →Global guide →

How to order steak doneness

Slovakia → Thailand

rare	Krvavý	→	Rae	48–55°C
medium rare	Stredne krvavý	→	Midiam rae	55–60°C
medium	Stredne prepečený	→	Midiam	60–65°C
well done	Prepečený	→	Sook	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 Thailand, look for labels such as san nai. Most tender muscle of the loin; center cuts often sold as filet mignon.