Can lomo 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 Nicaragua?

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

loin primal · Paraguay

lomo

Q: What is lomo in Nicaragua?

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

Q: What is lomo called in Nicaragua?

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

Q: What primal is lomo from?

Tenderloin is on the loin primal (psoas major).

In Nicaragua, 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 Nicaraguafilete

What is this cut →Global guide →

How to order steak doneness

Paraguay → Nicaragua

rare	Rare	→	Rojo	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Well done	→	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

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