Can lomo fino 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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

loin primal · Bolivia

lomo fino

Q: What is lomo fino in Japan?

lomo fino is the Bolivia retail name for the beef tenderloin, which sits on the loin primal. In Japan, the same cut is most often labeled hire.

Q: What is lomo fino called in Japan?

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

Q: What primal is lomo fino from?

Tenderloin is on the loin primal (psoas major).

In Japan, this cut is hire.

Exact match · Confidence 0.95

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 Japanhire

What is this cut →Global guide →

How to order steak doneness

Bolivia → Japan

rare	Vuelta y vuelta	→	Rea	48–55°C
medium rare	Término medio	→	Midiamu rea	55–60°C
medium	Tres cuartos	→	Midiamu	60–65°C
well done	Bien cocido	→	Uerudan	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 fino” in Bolivia maps to canonical tenderloin (loin: psoas major). In Japan, look for labels such as hire. Most tender muscle of the loin; center cuts often sold as filet mignon.