Can Filetto 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What should I ask for at a butcher in Bosnia & Herzegovina?

Ask for "Molim vas biftek, srednje pečen" when looking for Filetto in Bosnia & Herzegovina.

What is Filetto in Bosnia & Herzegovina?

Q: What is Filetto in Bosnia & Herzegovina?

Filetto is the Italy retail name for the beef tenderloin, which sits on the loin primal. In Bosnia & Herzegovina, the same cut is most often labeled biftek.

Q: What is Filetto called in Bosnia & Herzegovina?

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

Q: What primal is Filetto from?

Tenderloin is on the loin primal (psoas major).

Exact match

filetto

is biftek in Bosnia & Herzegovina

Ask for: biftek

About this cut

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

loin primal · psoas major

In Bosnia & Herzegovina

biftek

Say this at the butcher

“Molim vas biftek, srednje pečen”

Standard tender cut request

What is this cut?·Global guide

How to order steak doneness

Italy → Bosnia & Herzegovina

rareAl sangue→Krvavo48–55°C

medium rareCottura media→Slabije pečeno55–60°C

mediumAl punto→Srednje pečeno60–65°C

well doneBen cotto→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

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

Detailed explanation

“Filetto” in Italy maps to canonical tenderloin (loin: psoas major). In Bosnia & Herzegovina, look for labels such as biftek. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

Related cuts

ramstek (loin)pržol (rib)t bone (loin)

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.