Can le tere siga 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 · Ethiopia

le tere siga

Q: What is le tere siga in Uruguay?

le tere siga is the Ethiopia 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 le tere siga called in Uruguay?

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

Q: What primal is le tere siga from?

Tenderloin is on the loin primal (psoas major).

In Uruguay, this cut is Lomo.

Cultural equivalent · Confidence 0.40

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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

Ethiopia → Uruguay

rare	Tere	→	Jugoso	48–55°C
medium rare	Tibs leb-leb	→	A punto	55–60°C
medium	Yetebese	→	Cocido	60–65°C
well done	Yetebese kibrit	→	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

“le tere siga” in Ethiopia 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.