Can išpjova 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Filé mignon, ao ponto para mal" when looking for išpjova in Brazil.

What is išpjova in Brazil?

Q: What is išpjova in Brazil?

išpjova is the Lithuania retail name for the beef tenderloin, which sits on the loin primal. In Brazil, the same cut is most often labeled Filé mignon.

Q: What is išpjova called in Brazil?

Look for Filé mignon—mapped to Tenderloin (beef tenderloin).

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

Exact match

ispjova

is Filé mignon in Brazil

Ask for: Filé mignon

About this cut

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

loin primal · psoas major

In Brazil

Filé mignon

Say this at the butcher

“Filé mignon, ao ponto para mal”

What is this cut?·Global guide

How to order steak doneness

Lithuania → Brazil

rareSu krauju→Mal passada48–55°C

medium rareVidutiniškai nekeptas→Ao ponto para mal55–60°C

mediumVidutiniškai iškeptas→Ao ponto60–65°C

well doneGerai iškeptas→Bem passada70–100°C

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

Detailed explanation

“išpjova” in Lithuania maps to canonical tenderloin (loin: psoas major). In Brazil, look for labels such as Filé mignon. 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.