Can lomo 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 Manipur?

In Manipur, medium rare is called "Medium rare". Rare is "Rare" and well done is "Manghatpa".

loin primal · Argentina

lomo

Q: What is lomo in Manipur?

lomo is the Argentina retail name for the beef tenderloin, which sits on the loin primal. In Manipur, the same cut is most often labeled shan-sa angamba.

Q: What is lomo called in Manipur?

Look for shan-sa angamba—mapped to Tenderloin (beef tenderloin).

Q: What primal is lomo from?

Tenderloin is on the loin primal (psoas major).

In Manipur, this cut is shan-sa angamba.

Exact match · Confidence 0.98

Fig. 1 · psoas major · loin primal

About this cut

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

Primalloin

Locationpsoas major

In Manipurshan-sa angamba

What is this cut →Global guide →

How to order steak doneness

Argentina → Manipur

rare	Jugoso	→	Rare	48–55°C
medium rare	A punto	→	Medium rare	55–60°C
medium	Cocido	→	Medium	60–65°C
well done	Bien cocido	→	Manghatpa	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“lomo” in Argentina maps to canonical tenderloin (loin: psoas major). In Manipur, look for labels such as shan-sa angamba. Most tender muscle of the loin; center cuts often sold as filet mignon.