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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What should I ask for at a butcher in Italy?

Ask for "Un filetto, cottura media" when looking for nao-ndo nere in Italy.

loin primal · Burkina Faso

nao-ndo nere

Q: What is nao-ndo nere in Italy?

nao-ndo nere is the Burkina Faso retail name for the beef tenderloin, which sits on the loin primal. In Italy, the same cut is most often labeled Filetto or Lombata.

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

Look for Filetto, Lombata—mapped to Tenderloin (beef tenderloin).

Q: What primal is nao-ndo nere from?

Tenderloin is on the loin primal (psoas major).

In Italy, this cut is Filetto, also sold as Lombata.

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 ItalyFiletto · Lombata

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Italy

rare	Saignant	→	Al sangue	48–55°C
medium rare	A point saignant	→	Cottura media	55–60°C
medium	A point	→	Al punto	60–65°C
well done	Bien cuit	→	Ben cotto	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 Italy, look for labels such as Filetto · Lombata. Most tender muscle of the loin; center cuts often sold as filet mignon.