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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What should I ask for at a butcher in Portugal?

Ask for "Lombinho, mal passado" when looking for vyrazka in Portugal.

What is vyrazka in Portugal?

Q: What is vyrazka in Portugal?

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

Q: What is vyrazka called in Portugal?

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

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

Exact match

vyrazka

is Lombinho in Portugal

Ask for: Lombinho

About this cut

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

loin primal · psoas major

In Portugal

Lombinho

Say this at the butcher

“Lombinho, mal passado”

What is this cut?·Global guide

How to order steak doneness

Belarus → Portugal

rareZ kryvyoy→Mal passado48–55°C

medium rareMedium rare→Mal passado/ao ponto55–60°C

mediumSyarednyay prazharki→Ao ponto60–65°C

well doneDobra prazhanae→Bem passado70–100°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 Portugal, look for labels such as Lombinho. 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.