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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What should I ask for at a butcher in Poland?

Ask for "Czy mają państwo polędwicę wołową?" when looking for vyrazka in Poland.

What is vyrazka in Poland?

Q: What is vyrazka in Poland?

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

Q: What is vyrazka called in Poland?

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

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

Exact match

vyrazka

is polędwica in Poland

Ask for: polędwica

About this cut

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

loin primal · psoas major

In Poland

polędwica

Say this at the butcher

“Czy mają państwo polędwicę wołową?”

Formal Polish: 'Do you have beef tenderloin?'

What is this cut?·Global guide

How to order steak doneness

Belarus → Poland

rareZ kryvyoy→Krwisty48–55°C

medium rareMedium rare→Średnio krwisty55–60°C

mediumSyarednyay prazharki→Średnio wysmażony60–65°C

well doneDobra prazhanae→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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 Poland, look for labels such as polędwica. 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.