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 Venezuela?

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

What should I ask for at a butcher in Venezuela?

Ask for "Lomito, término medio" when looking for lomo in Venezuela.

loin primal · Goa

lomo

Q: What is lomo in Venezuela?

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

Q: What is lomo called in Venezuela?

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

Q: What primal is lomo from?

Tenderloin is on the loin primal (psoas major).

In Venezuela, this cut is lomito.

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 Venezuelalomito

What is this cut →Global guide →

How to order steak doneness

Goa → Venezuela

rare	Rare	→	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 cocida	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 Venezuela, look for labels such as lomito. 1 other canonical interpretation may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.