What is lomito in Cameroon?

lomito is the Costa Rica retail name for the beef tenderloin, which sits on the loin primal. In Cameroon, the same cut is most often labeled filet.

Can lomito 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 Cameroon?

In Cameroon, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

loin primal · Costa Rica

lomito

Q: What is lomito called in Cameroon?

Look for filet—mapped to Tenderloin (beef tenderloin).

Q: What primal is lomito from?

Tenderloin is on the loin primal (psoas major).

In Cameroon, this cut is filet.

Exact match · Confidence 0.95

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 Cameroonfilet

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Cameroon

rare	Rojo	→	Rare	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Well done	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

“lomito” in Costa Rica maps to canonical tenderloin (loin: psoas major). In Cameroon, look for labels such as filet. Most tender muscle of the loin; center cuts often sold as filet mignon.