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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in New Zealand?

Ask for "Eye Fillet, three steaks, kilo if you've got it" when looking for išpjova in New Zealand.

What is išpjova in New Zealand?

Q: What is išpjova in New Zealand?

išpjova is the Lithuania retail name for the beef tenderloin, which sits on the loin primal. In New Zealand, the same cut is most often labeled eye fillet nz.

Q: What is išpjova called in New Zealand?

Look for eye fillet nz—mapped to Tenderloin (beef tenderloin).

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

Exact match

ispjova

is eye fillet nz in New Zealand

Ask for: eye fillet nz

About this cut

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

loin primal · psoas major

In New Zealand

eye fillet nz

Say this at the butcher

“Eye Fillet, three steaks, kilo if you've got it”

Metric measurement, premium cut request

What is this cut?·Global guide

How to order steak doneness

Lithuania → New Zealand

rareSu krauju→Rare48–55°C

medium rareVidutiniškai nekeptas→Medium rare55–60°C

mediumVidutiniškai iškeptas→Medium60–65°C

well doneGerai iškeptas→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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 New Zealand, look for labels such as eye fillet nz. Most tender muscle of the loin; center cuts often sold as filet mignon.

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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.