Can svíčková 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is svíčková in Chile?

Q: What is svíčková in Chile?

svíčková is the Czech Republic retail name for the beef tenderloin, which sits on the loin primal. In Chile, the same cut is most often labeled Filete.

Q: What is svíčková called in Chile?

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

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

Exact match

svickova

is Filete in Chile

Ask for: Filete

About this cut

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

loin primal · psoas major

In Chile

Filete

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Chile

rareKrvavý→A lo inglés48–55°C

medium rareStředně krvavý→A punto55–60°C

mediumStředně propečený→Tres cuartos60–65°C

well donePropečený→Bien cocido70–100°C

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

Detailed explanation

“svíčková” in Czech Republic maps to canonical tenderloin (loin: psoas major). In Chile, look for labels such as Filete. 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.