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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Prosil bych svíčkovou na steaky" when looking for bonfile in Czech Republic.

loin primal · Turkey

bonfile

Q: What is bonfile in Czech Republic?

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

Q: What is bonfile called in Czech Republic?

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

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

In Czech Republic, this cut is svíčková.

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 Czech Republicsvíčková

What is this cut →Global guide →

How to order steak doneness

Turkey → Czech Republic

rare	Az pişmiş	→	Krvavý	48–55°C
medium rare	Az orta	→	Středně krvavý	55–60°C
medium	Orta pişmiş	→	Středně propečený	60–65°C
well done	Çok pişmiş	→	Propečený	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 Czech Republic, look for labels such as svíčková. Most tender muscle of the loin; center cuts often sold as filet mignon.