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 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 vyrazka in Israel.

What is vyrazka in Israel?

Q: What is vyrazka in Israel?

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

Q: What is vyrazka called in Israel?

Look for פילה בקר—mapped to Tenderloin (beef tenderloin).

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

Exact match

vyrazka

is פילה בקר in Israel

Ask for: פילה בקר

About this cut

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

loin primal · psoas major

In Israel

פילה בקר

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

Belarus → Israel

rareZ kryvyoy→רייר48–55°C

medium rareMedium rare→מדיום רייר55–60°C

mediumSyarednyay prazharki→מדיום60–65°C

well doneDobra prazhanae→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

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

Keep exploring

Related cuts

סינטה (loin)אנטריקוט (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.