loin primal · Goa
In Burkina Faso, this cut is nao-ndo nere, also sold as burkina brochette strip.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rare | → | Saignant |
| medium rare | Medium rare | → | A point saignant |
| medium | Medium | → | A point |
| well done | Bem feito | → | Bien cuit |
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.
“Goa as the Portuguese-Colonial Bridge” in Goa maps to canonical tenderloin (loin: psoas major). In Burkina Faso, look for labels such as nao-ndo nere · burkina brochette strip. 1 other canonical interpretation may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
sukur-ndo
brisket primal · Breast / lower chest, between the forelegs
This information is for educational purposes only and may vary by region or butcher practices.