Can lomo fino 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 Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in Burkina Faso?

Ask for "Kom nao-ndo nere" when looking for lomo fino in Burkina Faso.

loin primal · Peru

lomo fino

Q: What is lomo fino in Burkina Faso?

lomo fino is the Peru retail name for the beef tenderloin, which sits on the loin primal. In Burkina Faso, the same cut is most often labeled nao-ndo nere or burkina brochette strip.

Q: What is lomo fino called in Burkina Faso?

Look for nao-ndo nere, burkina brochette strip—mapped to Tenderloin (beef tenderloin).

Q: What primal is lomo fino from?

Tenderloin is on the loin primal (psoas major).

In Burkina Faso, this cut is nao-ndo nere, also sold as burkina brochette strip.

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 Burkina Fasonao-ndo nere · burkina brochette strip

What is this cut →Global guide →

How to order steak doneness

Peru → Burkina Faso

rare	Término Inglés	→	Saignant	48–55°C
medium rare	Término medio	→	A point saignant	55–60°C
medium	Tres cuartos	→	A point	60–65°C
well done	Bien cocido	→	Bien cuit	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 fino” in Peru maps to canonical tenderloin (loin: psoas major). In Burkina Faso, look for labels such as nao-ndo nere · burkina brochette strip. Most tender muscle of the loin; center cuts often sold as filet mignon.