Can lomo fino 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 Guatemala?

In Guatemala, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

loin primal · Ecuador

lomo fino

Q: What is lomo fino in Guatemala?

lomo fino is the Ecuador retail name for the beef tenderloin, which sits on the loin primal. In Guatemala, the same cut is most often labeled lomito.

Q: What is lomo fino called in Guatemala?

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

Q: What primal is lomo fino from?

Tenderloin is on the loin primal (psoas major).

In Guatemala, this cut is lomito.

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 Guatemalalomito

What is this cut →Global guide →

How to order steak doneness

Ecuador → Guatemala

rare	Término Inglés	→	Rojo	48–55°C
medium rare	Término medio	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocida	→	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

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