loin primal · Italy
In Chad, this cut is file, also sold as al-lahm al-kamal, ndjamena brochette strip.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Al sangue | → | Niy |
| medium rare | Cottura media | → | Niy shwayya |
| medium | Al punto | → | Bayn bayn |
| well done | Ben cotto | → | Mistawi tamam |
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.
“Filetto” in Italy maps to canonical tenderloin (loin: psoas major). In Chad, look for labels such as file · al-lahm al-kamal · ndjamena brochette strip. Most tender muscle of the loin; center cuts often sold as filet mignon.
This information is for educational purposes only and may vary by region or butcher practices.