Can biftek 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Rinderfilet, medium bitte" when looking for biftek in Germany.

What is biftek in Germany?

Q: What is biftek in Germany?

biftek is the Croatia retail name for the beef tenderloin, which sits on the loin primal. In Germany, the same cut is most often labeled Filet.

Q: What is biftek called in Germany?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

Exact match

biftek

is Filet in Germany

Ask for: Filet

About this cut

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

loin primal · psoas major

In Germany

Filet

Say this at the butcher

“Rinderfilet, medium bitte”

What is this cut?·Global guide

How to order steak doneness

Croatia → Germany

rareKrvavo→Blutig48–55°C

medium rareSlabije pečeno→Rosa55–60°C

mediumSrednje pečeno→Halb durch60–65°C

well doneJače pečeno→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

“biftek” in Croatia maps to canonical tenderloin (loin: psoas major). In Germany, look for labels such as Filet. Most tender muscle of the loin; center cuts often sold as filet mignon.

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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.