Can san nai 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Prosil bych svíčkovou na steaky" when looking for san nai in Czech Republic.

What is san nai in Czech Republic?

Q: What is san nai in Czech Republic?

san nai is the Thailand retail name for the beef tenderloin, which sits on the loin primal. In Czech Republic, the same cut is most often labeled svíčková.

Q: What is san nai called in Czech Republic?

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

Q: What primal is san nai from?

Tenderloin is on the loin primal (psoas major).

Exact match

san nai

is svíčková in Czech Republic

Ask for: svíčková

About this cut

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

loin primal · psoas major

In Czech Republic

svíčková

Say this at the butcher

“Prosil bych svíčkovou na steaky”

Specifying 'for steaks' — otherwise may assume for the cream sauce dish

What is this cut?·Global guide

How to order steak doneness

Thailand → Czech Republic

rareRae→Krvavý48–55°C

medium rareMidiam rae→Středně krvavý55–60°C

mediumMidiam→Středně propečený60–65°C

well doneSook→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“san nai” in Thailand maps to canonical tenderloin (loin: psoas major). In Czech Republic, look for labels such as svíčková. 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.