Can bonfile 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Выразку, цалкам чыстую" when looking for bonfile in Belarus.

loin primal · Turkey

bonfile

Q: What is bonfile in Belarus?

bonfile is the Turkey retail name for the beef tenderloin, which sits on the loin primal. In Belarus, the same cut is most often labeled vyrazka.

Q: What is bonfile called in Belarus?

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

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

In Belarus, this cut is vyrazka.

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 Belarusvyrazka

What is this cut →Global guide →

How to order steak doneness

Turkey → Belarus

rare	Az pişmiş	→	Z kryvyoy	48–55°C
medium rare	Az orta	→	Medium rare	55–60°C
medium	Orta pişmiş	→	Syarednyay prazharki	60–65°C
well done	Çok pişmiş	→	Dobra prazhanae	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

“bonfile” in Turkey maps to canonical tenderloin (loin: psoas major). In Belarus, look for labels such as vyrazka. Most tender muscle of the loin; center cuts often sold as filet mignon.