Can muguras fileja 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 "Тонкі край, на стейк" when looking for muguras fileja in Belarus.

What is muguras fileja in Belarus?

Q: What is muguras fileja in Belarus?

muguras fileja is the Latvia retail name for the striploin (strip steak), which sits on the loin primal. In Belarus, the same cut is most often labeled tonki kray.

Q: What is muguras fileja called in Belarus?

Look for tonki kray—mapped to Striploin (striploin (strip steak)).

Q: What primal is muguras fileja from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

muguras fileja

is tonki kray in Belarus

Ask for: tonki kray

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Belarus

tonki kray

Say this at the butcher

“Тонкі край, на стейк”

'Thin edge, for steak' — the NY Strip request using Edge nomenclature

What is this cut?·Global guide

How to order steak doneness

Latvia → Belarus

rareAr asinīm→Z kryvyoy48–55°C

medium rareVidēji asiņains→Medium rare55–60°C

mediumVidēji izcepts→Syarednyay prazharki60–65°C

well donePilnībā izcepts→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

“muguras fileja” in Latvia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Belarus, look for labels such as tonki kray. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.