Can lomito 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

loin primal · Guatemala

lomito

Q: What is lomito in Chile?

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

Q: What is lomito called in Chile?

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

Q: What primal is lomito from?

Tenderloin is on the loin primal (psoas major).

In Chile, this cut is Filete.

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 ChileFilete

What is this cut →Global guide →

How to order steak doneness

Guatemala → Chile

rare	Rojo	→	A lo inglés	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocido	→	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

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