Can fei li 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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What should I ask for at a butcher in Montenegro?

Ask for "Molim Vas biftek, debela šnita" when looking for fei li in Montenegro.

loin primal · Taiwan

fei li

Q: What is fei li in Montenegro?

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

Q: What is fei li called in Montenegro?

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

Q: What primal is fei li from?

Tenderloin is on the loin primal (psoas major).

In Montenegro, this cut is biftek.

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 Montenegrobiftek

What is this cut →Global guide →

How to order steak doneness

Taiwan → Montenegro

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

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