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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Ossenhaas, rood alstublieft" when looking for svíčková in Netherlands.

What is svíčková in Netherlands?

Q: What is svíčková in Netherlands?

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

Q: What is svíčková called in Netherlands?

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

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

Exact match

svickova

is Ossenhaas in Netherlands

Ask for: Ossenhaas

About this cut

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

loin primal · psoas major

In Netherlands

Ossenhaas

Say this at the butcher

“Ossenhaas, rood alstublieft”

Rood (red) = rare

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Netherlands

rareKrvavý→Rood48–55°C

medium rareStředně krvavý→Half doorbakken55–60°C

mediumStředně propečený→Doorbakken60–65°C

well donePropečený→Goed doorbakken70–100°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 Netherlands, look for labels such as Ossenhaas. 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.