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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What should I ask for at a butcher in Philippines?

Ask for "Solomillo, hiwain ng medyo makapal" when looking for išpjova in Philippines.

What is išpjova in Philippines?

Q: What is išpjova in Philippines?

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

Q: What is išpjova called in Philippines?

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

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

Exact match

ispjova

is solomillo in Philippines

Ask for: solomillo

About this cut

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

loin primal · psoas major

In Philippines

solomillo

Say this at the butcher

“Solomillo, hiwain ng medyo makapal”

'Tenderloin, sliced moderately thick'

What is this cut?·Global guide

How to order steak doneness

Lithuania → Philippines

rareSu krauju→Hilaw-hilaw pa48–55°C

medium rareVidutiniškai nekeptas→Medium rare55–60°C

mediumVidutiniškai iškeptas→Medium60–65°C

well doneGerai iškeptas→Lutong-luto70–100°C

Filipino home cooking strongly prefers Lutong-luto (well done), especially in soups and stews. Modern Manila steakhouses use standard English doneness terms. 'Hilaw-hilaw pa' (still a bit raw) is traditional but rarely requested — rare beef is a steakhouse phenomenon, not a home convention.

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 Philippines, look for labels such as solomillo. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

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tagilid (loin)kadera (rib)t bone (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.