Can vyrazka 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in Belgium?

Ask for "Un filet de bœuf, à point" when looking for vyrazka in Belgium.

What is vyrazka in Belgium?

Q: What is vyrazka in Belgium?

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

Q: What is vyrazka called in Belgium?

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

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

Exact match

vyrazka

is filet in Belgium

Ask for: filet

About this cut

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

loin primal · psoas major

In Belgium

filet

Say this at the butcher

“Un filet de bœuf, à point”

Same as French

What is this cut?·Global guide

How to order steak doneness

Belarus → Belgium

rareZ kryvyoy→Saignant48–55°C

medium rareMedium rare→À point55–60°C

mediumSyarednyay prazharki→À point cuit60–65°C

well doneDobra prazhanae→Bien cuit70–100°C

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

Detailed explanation

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

Keep exploring

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.