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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What should I ask for at a butcher in Italy?

Ask for "Un filetto, cottura media" when looking for išpjova in Italy.

What is išpjova in Italy?

Q: What is išpjova in Italy?

išpjova is the Lithuania retail name for the beef tenderloin, which sits on the loin primal. In Italy, the same cut is most often labeled Filetto or Lombata.

Q: What is išpjova called in Italy?

Look for Filetto, Lombata—mapped to Tenderloin (beef tenderloin).

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

Exact match

ispjova

is Filetto in Italy

Ask for: Filetto or Lombata

About this cut

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

loin primal · psoas major

In Italy

Filetto · Lombata

Say this at the butcher

“Un filetto, cottura media”

What is this cut?·Global guide

How to order steak doneness

Lithuania → Italy

rareSu krauju→Al sangue48–55°C

medium rareVidutiniškai nekeptas→Cottura media55–60°C

mediumVidutiniškai iškeptas→Al punto60–65°C

well doneGerai iškeptas→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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 Italy, look for labels such as Filetto · Lombata. 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.