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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What should I ask for at a butcher in Lithuania?

Ask for "Aš norėčiau išpjovos, vidutiniškai iškeptos" when looking for lomo fino in Lithuania.

loin primal · Bolivia

lomo fino

Q: What is lomo fino in Lithuania?

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

Q: What is lomo fino called in Lithuania?

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

Q: What primal is lomo fino from?

Tenderloin is on the loin primal (psoas major).

In Lithuania, this cut is išpjova.

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 Lithuaniaišpjova

What is this cut →Global guide →

How to order steak doneness

Bolivia → Lithuania

rare	Vuelta y vuelta	→	Su krauju	48–55°C
medium rare	Término medio	→	Vidutiniškai nekeptas	55–60°C
medium	Tres cuartos	→	Vidutiniškai iškeptas	60–65°C
well done	Bien cocido	→	Gerai iškeptas	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 Lithuania, look for labels such as išpjova. Most tender muscle of the loin; center cuts often sold as filet mignon.