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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Prosil bych svíčkovou na steaky" when looking for lomito in Czech Republic.

loin primal · Costa Rica

lomito

Q: What is lomito in Czech Republic?

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

Q: What is lomito called in Czech Republic?

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

Q: What primal is lomito from?

Tenderloin is on the loin primal (psoas major).

In Czech Republic, this cut is svíčková.

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 Czech Republicsvíčková

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Czech Republic

rare	Rojo	→	Krvavý	48–55°C
medium rare	Término medio	→	Středně krvavý	55–60°C
medium	Tres cuartos	→	Středně propečený	60–65°C
well done	Bien cocido	→	Propečený	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 Czech Republic, look for labels such as svíčková. Most tender muscle of the loin; center cuts often sold as filet mignon.