Can bonfile 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What should I ask for at a butcher in Portugal?

Ask for "Lombinho, mal passado" when looking for bonfile in Portugal.

loin primal · Bulgaria

bonfile

Q: What is bonfile in Portugal?

bonfile is the Bulgaria retail name for the beef tenderloin, which sits on the loin primal. In Portugal, the same cut is most often labeled Lombinho.

Q: What is bonfile called in Portugal?

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

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

In Portugal, this cut is Lombinho.

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 PortugalLombinho

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Portugal

rare	Алангле	→	Mal passado	48–55°C
medium rare	Средно алангле	→	Mal passado/ao ponto	55–60°C
medium	Средно изпечено	→	Ao ponto	60–65°C
well done	Добре изпечено	→	Bem passado	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

“bonfile” in Bulgaria maps to canonical tenderloin (loin: psoas major). In Portugal, look for labels such as Lombinho. Most tender muscle of the loin; center cuts often sold as filet mignon.