Can bélszín 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Solomillo, al punto" when looking for bélszín in Spain.

What is bélszín in Spain?

Q: What is bélszín in Spain?

bélszín is the Hungary retail name for the beef tenderloin, which sits on the loin primal. In Spain, the same cut is most often labeled Solomillo.

Q: What is bélszín called in Spain?

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

Q: What primal is bélszín from?

Tenderloin is on the loin primal (psoas major).

Exact match

belszin

is Solomillo in Spain

Ask for: Solomillo

About this cut

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

loin primal · psoas major

In Spain

Solomillo

Say this at the butcher

“Solomillo, al punto”

What is this cut?·Global guide

How to order steak doneness

Hungary → Spain

rareVéresen→Poco hecho48–55°C

medium rareFélig nyers→Al punto55–60°C

mediumKözepesen átsütve→En su punto60–65°C

well doneJól átsütve→Muy hecho70–100°C

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

Detailed explanation

“bélszín” in Hungary maps to canonical tenderloin (loin: psoas major). In Spain, look for labels such as Solomillo. 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.