Can išpjova 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 Ecuador?

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

loin primal · Lithuania

išpjova

Q: What is išpjova in Ecuador?

išpjova is the Lithuania retail name for the beef tenderloin, which sits on the loin primal. In Ecuador, the same cut is most often labeled lomo fino.

Q: What is išpjova called in Ecuador?

Look for lomo fino—mapped to Tenderloin (beef tenderloin).

Q: What primal is išpjova from?

Tenderloin is on the loin primal (psoas major).

In Ecuador, this cut is lomo fino.

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 Ecuadorlomo fino

What is this cut →Global guide →

How to order steak doneness

Lithuania → Ecuador

rare	Su krauju	→	Término Inglés	48–55°C
medium rare	Vidutiniškai nekeptas	→	Término medio	55–60°C
medium	Vidutiniškai iškeptas	→	Tres cuartos	60–65°C
well done	Gerai iškeptas	→	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

“išpjova” in Lithuania maps to canonical tenderloin (loin: psoas major). In Ecuador, look for labels such as lomo fino. Most tender muscle of the loin; center cuts often sold as filet mignon.