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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What should I ask for at a butcher in Slovakia?

Ask for "Máte sviečkovicu?" when looking for vyrazka in Slovakia.

What is vyrazka in Slovakia?

Q: What is vyrazka in Slovakia?

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

Q: What is vyrazka called in Slovakia?

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

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

Exact match

vyrazka

is sviečkovica in Slovakia

Ask for: sviečkovica

About this cut

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

loin primal · psoas major

In Slovakia

sviečkovica

Say this at the butcher

“Máte sviečkovicu?”

'Do you have tenderloin?'

What is this cut?·Global guide

How to order steak doneness

Belarus → Slovakia

rareZ kryvyoy→Krvavý48–55°C

medium rareMedium rare→Stredne krvavý55–60°C

mediumSyarednyay prazharki→Stredne prepečený60–65°C

well doneDobra prazhanae→Prepečený70–100°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 Slovakia, look for labels such as sviečkovica. 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.