Can vyrezka 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is vyrezka in Panama?

Q: What is vyrezka in Panama?

vyrezka is the Russia retail name for the beef tenderloin, which sits on the loin primal. In Panama, the same cut is most often labeled filete.

Q: What is vyrezka called in Panama?

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

Q: What primal is vyrezka from?

Tenderloin is on the loin primal (psoas major).

Exact match

vyrezka

is filete in Panama

Ask for: filete

About this cut

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

loin primal · psoas major

In Panama

filete

What is this cut?·Global guide

How to order steak doneness

Russia → Panama

rareС кровью→Término Rojo48–55°C

medium rareMedium rare→Término Medio55–60°C

mediumMedium→Tres Cuartos60–65°C

well doneХорошо прожаренный→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

“vyrezka” in Russia maps to canonical tenderloin (loin: psoas major). In Panama, look for labels such as filete. 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.