loin primal · Bolivia
In Nepal, this cut is naram masu nepal, also sold as kachila cut nepal, yak loin nepal.(water buffalo (buff))
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Vuelta y vuelta | → | Rare |
| medium rare | Término medio | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Paakeko |
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.
“lomo fino” in Bolivia maps to canonical tenderloin (loin: psoas major). In Nepal, look for labels such as naram masu nepal · kachila cut nepal · yak loin nepal. Most tender muscle of the loin; center cuts often sold as filet mignon.
This information is for educational purposes only and may vary by region or butcher practices.