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 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 nao-ndo nere in Portugal.

loin primal · Burkina Faso

nao-ndo nere

Q: What is nao-ndo nere in Portugal?

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

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

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

Q: What primal is nao-ndo nere from?

Tenderloin is on the loin primal (psoas major).

In Portugal, this cut is Lombinho, also sold as lombo.

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 PortugalLombinho · lombo

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Portugal

rare	Saignant	→	Mal passado	48–55°C
medium rare	A point saignant	→	Mal passado/ao ponto	55–60°C
medium	A point	→	Ao ponto	60–65°C
well done	Bien cuit	→	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

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