What is al-lahm al-kamal in Senegal?

al-lahm al-kamal is the Chad retail name for the beef tenderloin, which sits on the loin primal. In Senegal, the same cut is most often labeled sox la or senegalese brochette strip.

Can al-lahm al-kamal 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 Senegal?

In Senegal, medium rare is called "Saf-saf trop". Rare is "Saf saf" and well done is "Toggu lool".

loin primal · Chad

al-lahm al-kamal

Q: What is al-lahm al-kamal called in Senegal?

Look for sox la, senegalese brochette strip—mapped to Tenderloin (beef tenderloin).

Q: What primal is al-lahm al-kamal from?

Tenderloin is on the loin primal (psoas major).

In Senegal, this cut is sox la, also sold as senegalese brochette strip.

Close match · Confidence 0.85

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 Senegalsox la · senegalese brochette strip

What is this cut →Global guide →

How to order steak doneness

Chad → Senegal

rare	Niy	→	Saf saf	48–55°C
medium rare	Niy shwayya	→	Saf-saf trop	55–60°C
medium	Bayn bayn	→	Diam	60–65°C
well done	Mistawi tamam	→	Toggu lool	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

“al-lahm al-kamal” in Chad maps to canonical tenderloin (loin: psoas major). In Senegal, look for labels such as sox la · senegalese brochette strip. Most tender muscle of the loin; center cuts often sold as filet mignon.