Can pljučna pečenka 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

loin primal · Slovenia

pljučna pečenka

Q: What is pljučna pečenka in Taiwan?

pljučna pečenka is the Slovenia retail name for the beef tenderloin, which sits on the loin primal. In Taiwan, the same cut is most often labeled fei li.

Q: What is pljučna pečenka called in Taiwan?

Look for fei li—mapped to Tenderloin (beef tenderloin).

Q: What primal is pljučna pečenka from?

Tenderloin is on the loin primal (psoas major).

In Taiwan, this cut is fei li.

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 Taiwanfei li

What is this cut →Global guide →

How to order steak doneness

Slovenia → Taiwan

rare	Krvavo	→	San fen shu	48–55°C
medium rare	Srednje surovo	→	Wu fen shu	55–60°C
medium	Srednje pečeno	→	Qi fen shu	60–65°C
well done	Prepečeno	→	Quan shu	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

“pljučna pečenka” in Slovenia maps to canonical tenderloin (loin: psoas major). In Taiwan, look for labels such as fei li. Most tender muscle of the loin; center cuts often sold as filet mignon.