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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

loin primal · Burkina Faso

nao-ndo nere

Q: What is nao-ndo nere in Colombia?

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

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

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 Colombia, 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 ColombiaLomo fino

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Colombia

rare	Saignant	→	Cruda	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 asada	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 Colombia, look for labels such as Lomo fino. Most tender muscle of the loin; center cuts often sold as filet mignon.