Can polędwica 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 polędwica in Italy.

What is polędwica in Italy?

Q: What is polędwica in Italy?

polędwica is the Poland 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 polędwica called in Italy?

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

Q: What primal is polędwica from?

Tenderloin is on the loin primal (psoas major).

Exact match

poledwica

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

Poland → Italy

rareKrwisty→Al sangue48–55°C

medium rareŚrednio krwisty→Cottura media55–60°C

mediumŚrednio wysmażony→Al punto60–65°C

well doneDobrze wysmażony→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

“polędwica” in Poland 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.

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Compare with similar cuts

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.