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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Чи є у вас вирізка?" when looking for pljučna pečenka in Ukraine.

What is pljučna pečenka in Ukraine?

Q: What is pljučna pečenka in Ukraine?

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

Q: What is pljučna pečenka called in Ukraine?

Look for vyrizka—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 vyrizka in Ukraine

Ask for: vyrizka

About this cut

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

loin primal · psoas major

In Ukraine

vyrizka

Say this at the butcher

“Чи є у вас вирізка?”

'Do you have tenderloin?' in Ukrainian

What is this cut?·Global guide

How to order steak doneness

Slovenia → Ukraine

rareKrvavo→З кров'ю48–55°C

medium rareSrednje surovo→Medium rare55–60°C

mediumSrednje pečeno→Medium60–65°C

well donePrepečeno→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as vyrizka. 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.