Can nao-ndo nere 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What should I ask for at a butcher in Bolivia?

Ask for "Lomo Fino en cubitos, para Piqué" when looking for nao-ndo nere in Bolivia.

loin primal · Burkina Faso

nao-ndo nere

Q: What is nao-ndo nere in Bolivia?

nao-ndo nere is the Burkina Faso retail name for the beef tenderloin, which sits on the loin primal. In Bolivia, the same cut is most often labeled lomo fino.

Q: What is nao-ndo nere called in Bolivia?

Look for lomo fino—mapped to Tenderloin (beef tenderloin).

Q: What primal is nao-ndo nere from?

Tenderloin is on the loin primal (psoas major).

In Bolivia, this cut is lomo fino.

Close match · Confidence 0.88

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 Bolivialomo fino

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Bolivia

rare	Saignant	→	Vuelta y vuelta	48–55°C
medium rare	A point saignant	→	Término medio	55–60°C
medium	A point	→	Tres cuartos	60–65°C
well done	Bien cuit	→	Bien cocido	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

“nao-ndo nere” in Burkina Faso maps to canonical tenderloin (loin: psoas major). In Bolivia, look for labels such as lomo fino. Most tender muscle of the loin; center cuts often sold as filet mignon.