Can biftek 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Filet de boeuf, cuisson saignante" when looking for biftek in France.

What is biftek in France?

Q: What is biftek in France?

biftek is the Montenegro retail name for the beef tenderloin, which sits on the loin primal. In France, the same cut is most often labeled Filet.

Q: What is biftek called in France?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

Exact match

biftek

is Filet in France

Ask for: Filet

About this cut

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

loin primal · psoas major

In France

Filet

Say this at the butcher

“Filet de boeuf, cuisson saignante”

What is this cut?·Global guide

How to order steak doneness

Montenegro → France

rareKrvavo→Saignant48–55°C

medium rareSlabije pečeno→À point55–60°C

mediumSrednje pečeno→Entre à point et bien cuit60–65°C

well doneDobro pečeno→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“biftek” in Montenegro maps to canonical tenderloin (loin: psoas major). In France, look for labels such as Filet. 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.