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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

loin primal · Burkina Faso

nao-ndo nere

Q: What is nao-ndo nere in China?

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

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

Look for niu liu—mapped to Tenderloin (beef tenderloin).

Q: What primal is nao-ndo nere from?

Tenderloin is on the loin primal (psoas major).

In China, this cut is niu liu.

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 Chinaniu liu

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → China

rare	Saignant	→	San fen shu	48–55°C
medium rare	A point saignant	→	Wu fen shu	55–60°C
medium	A point	→	Qi fen shu	60–65°C
well done	Bien cuit	→	Quan shu	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 China, look for labels such as niu liu. Most tender muscle of the loin; center cuts often sold as filet mignon.