Can lungenbraten 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "יש פילה בקר?" when looking for lungenbraten in Israel.

What is lungenbraten in Israel?

Q: What is lungenbraten in Israel?

lungenbraten is the Austria retail name for the beef tenderloin, which sits on the loin primal. In Israel, the same cut is most often labeled file bakar.

Q: What is lungenbraten called in Israel?

Look for file bakar—mapped to Tenderloin (beef tenderloin).

Q: What primal is lungenbraten from?

Tenderloin is on the loin primal (psoas major).

Exact match

lungenbraten

is file bakar in Israel

Ask for: file bakar

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In Israel

file bakar

Say this at the butcher

“יש פילה בקר?”

'Do you have beef filet (Number 3)?'

What is this cut?·Global guide

How to order steak doneness

Austria → Israel

rareBlutig→רייר48–55°C

medium rareRosa→מדיום רייר55–60°C

mediumHalbdurch→מדיום60–65°C

well doneDurch→וול דאן70–100°C

Israeli steakhouses use English transliterations (רייר = 'rare', מדיום = 'medium', וול דאן = 'well done'). Hebrew terms are essentially phonetic borrowings from English.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“lungenbraten” in Austria maps to canonical tenderloin (loin: psoas major). In Israel, look for labels such as file bakar. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

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sinta (loin)antricot (rib)t bone (loin)

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.