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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is svíčková in Thailand?

Q: What is svíčková in Thailand?

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

Q: What is svíčková called in Thailand?

Look for san nai—mapped to Tenderloin (beef tenderloin).

Q: What primal is svíčková from?

Tenderloin is on the loin primal (psoas major).

Exact match

svickova

is san nai in Thailand

Ask for: san nai

About this cut

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

loin primal · psoas major

In Thailand

san nai

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Thailand

rareKrvavý→Rae48–55°C

medium rareStředně krvavý→Midiam rae55–60°C

mediumStředně propečený→Midiam60–65°C

well donePropečený→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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 Thailand, look for labels such as san nai. 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).

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This information is for educational purposes only and may vary by region or butcher practices.