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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Prosil bi pljučno pečenko" when looking for vyrazka in Slovenia.

What is vyrazka in Slovenia?

Q: What is vyrazka in Slovenia?

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

Q: What is vyrazka called in Slovenia?

Look for pljučna pečenka—mapped to Tenderloin (beef tenderloin).

Q: What primal is vyrazka from?

Tenderloin is on the loin primal (psoas major).

Exact match

vyrazka

is pljučna pečenka in Slovenia

Ask for: pljučna pečenka

About this cut

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

loin primal · psoas major

In Slovenia

pljučna pečenka

Say this at the butcher

“Prosil bi pljučno pečenko”

'I'd like lung roast (tenderloin)'

What is this cut?·Global guide

How to order steak doneness

Belarus → Slovenia

rareZ kryvyoy→Krvavo48–55°C

medium rareMedium rare→Srednje surovo55–60°C

mediumSyarednyay prazharki→Srednje pečeno60–65°C

well doneDobra prazhanae→Prepečeno70–100°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 Slovenia, look for labels such as pljučna pečenka. 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.