Can filete 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Выразку, цалкам чыстую" when looking for filete in Belarus.

What is filete in Belarus?

Q: What is filete in Belarus?

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

Q: What is filete called in Belarus?

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

Q: What primal is filete from?

Tenderloin is on the loin primal (psoas major).

Exact match

filete

is vyrazka in Belarus

Ask for: vyrazka

About this cut

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

loin primal · psoas major

In Belarus

vyrazka

Say this at the butcher

“Выразку, цалкам чыстую”

'Tenderloin, completely clean' — specifying full silver-skin removal

What is this cut?·Global guide

How to order steak doneness

Chile → Belarus

rareA lo inglés→Z kryvyoy48–55°C

medium rareA punto→Medium rare55–60°C

mediumTres cuartos→Syarednyay prazharki60–65°C

well doneBien cocido→Dobra prazhanae70–100°C

Traditional Belarusian cuisine defaults to Dobra prazhanae (well done), especially for Machanka and boiled beef dishes. Modern Minsk steakhouses use English terms. The GOST-era term 'Сярэдняй пражарки' (medium-roasted) is preserved in older butcher and restaurant signage.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“filete” in Chile maps to canonical tenderloin (loin: psoas major). In Belarus, look for labels such as vyrazka. 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.