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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

loin primal · Costa Rica

lomito

Q: What is lomito in Uruguay?

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

Q: What is lomito called in Uruguay?

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

Q: What primal is lomito from?

Tenderloin is on the loin primal (psoas major).

In Uruguay, this cut is Lomo.

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 UruguayLomo

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Uruguay

rare	Rojo	→	Jugoso	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	60–65°C
well done	Bien cocido	→	Bien cocido	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 Uruguay, look for labels such as Lomo. Most tender muscle of the loin; center cuts often sold as filet mignon.