Can lomo mean more than one cut?

This name may also align with Brisket in this dataset—see alternatives below.

How do you order steak doneness in Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

loin primal · Goa

lomo

Q: What is lomo in Panama?

lomo is the Goa retail name for the beef tenderloin, which sits on the loin primal. In Panama, the same cut is most often labeled filete.

Q: What is lomo called in Panama?

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

Q: What primal is lomo from?

Tenderloin is on the loin primal (psoas major).

In Panama, this cut is filete.

Cultural equivalent · Confidence 0.80

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 Panamafilete

What is this cut →Global guide →

How to order steak doneness

Goa → Panama

rare	Rare	→	Término Rojo	48–55°C
medium rare	Medium rare	→	Término Medio	55–60°C
medium	Medium	→	Tres Cuartos	60–65°C
well done	Bem feito	→	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

“Goa as the Portuguese-Colonial Bridge” in Goa maps to canonical tenderloin (loin: psoas major). In Panama, look for labels such as filete. 1 other canonical interpretation may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.