Can pljučna pečenka 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is pljučna pečenka in China?

Q: What is pljučna pečenka in China?

pljučna pečenka is the Slovenia retail name for the beef tenderloin, which sits on the loin primal. In China, the same cut is most often labeled niu liu.

Q: What is pljučna pečenka called in China?

Look for niu liu—mapped to Tenderloin (beef tenderloin).

Q: What primal is pljučna pečenka from?

Tenderloin is on the loin primal (psoas major).

Exact match

pljucna pecenka

is niu liu in China

Ask for: niu liu

About this cut

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

loin primal · psoas major

In China

niu liu

What is this cut?·Global guide

How to order steak doneness

Slovenia → China

rareKrvavo→San fen shu48–55°C

medium rareSrednje surovo→Wu fen shu55–60°C

mediumSrednje pečeno→Qi fen shu60–65°C

well donePrepečeno→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“pljučna pečenka” in Slovenia maps to canonical tenderloin (loin: psoas major). In China, look for labels such as niu liu. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

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xileng (loin)yanrou (rib)t bone (loin)

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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.