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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Έχετε φιλέτο;" when looking for biftek in Greece.

What is biftek in Greece?

Q: What is biftek in Greece?

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

Q: What is biftek called in Greece?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

Exact match

biftek

is φιλέτο in Greece

Ask for: φιλέτο

About this cut

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

loin primal · psoas major

In Greece

φιλέτο

Say this at the butcher

“Έχετε φιλέτο;”

'Do you have tenderloin?'

What is this cut?·Global guide

How to order steak doneness

Croatia → Greece

rareKrvavo→Ανίσπαστο48–55°C

medium rareSlabije pečeno→Μισοψημένο55–60°C

mediumSrednje pečeno→Μέτριο60–65°C

well doneJače pečeno→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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 Greece, look for labels such as φιλέτο. 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.