Can hire 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Выразку, цалкам чыстую" when looking for hire in Belarus.

What is hire in Belarus?

Q: What is hire in Belarus?

hire is the Japan retail name for the beef tenderloin, which sits on the loin primal. In Belarus, the same cut is most often labeled vyrazka.

Q: What is hire called in Belarus?

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

Q: What primal is hire from?

Tenderloin is on the loin primal (psoas major).

Exact match

hire

is vyrazka in Belarus

Ask for: vyrazka

About this cut

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

loin primal · psoas major

In Belarus

vyrazka

Say this at the butcher

“Выразку, цалкам чыстую”

'Tenderloin, completely clean' — specifying full silver-skin removal

What is this cut?·Global guide

How to order steak doneness

Japan → Belarus

rareRea→Z kryvyoy48–55°C

medium rareMidiamu rea→Medium rare55–60°C

mediumMidiamu→Syarednyay prazharki60–65°C

well doneUerudan→Dobra prazhanae70–100°C

Traditional Belarusian cuisine defaults to Dobra prazhanae (well done), especially for Machanka and boiled beef dishes. Modern Minsk steakhouses use English terms. The GOST-era term 'Сярэдняй пражарки' (medium-roasted) is preserved in older butcher and restaurant signage.

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

Detailed explanation

“hire” in Japan maps to canonical tenderloin (loin: psoas major). In Belarus, look for labels such as vyrazka. 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.