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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Ве молам бифтек, средно печено" when looking for išpjova in North Macedonia.

What is išpjova in North Macedonia?

Q: What is išpjova in North Macedonia?

išpjova is the Lithuania retail name for the beef tenderloin, which sits on the loin primal. In North Macedonia, the same cut is most often labeled бифтек.

Q: What is išpjova called in North Macedonia?

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

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

Exact match

ispjova

is бифтек in North Macedonia

Ask for: бифтек

About this cut

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

loin primal · psoas major

In North Macedonia

бифтек

Say this at the butcher

“Ве молам бифтек, средно печено”

'Please, biftek, medium'

What is this cut?·Global guide

How to order steak doneness

Lithuania → North Macedonia

rareSu krauju→Крваво48–55°C

medium rareVidutiniškai nekeptas→Слабо печено55–60°C

mediumVidutiniškai iškeptas→Средно печено60–65°C

well doneGerai iškeptas→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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 North Macedonia, look for labels such as бифтек. 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.