Can Lombinho 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What should I ask for at a butcher in Bolivia?

Ask for "Lomo Fino en cubitos, para Piqué" when looking for Lombinho in Bolivia.

loin primal · Portugal

Lombinho

Q: What is Lombinho in Bolivia?

Lombinho is the Portugal retail name for the beef tenderloin, which sits on the loin primal. In Bolivia, the same cut is most often labeled lomo fino.

Q: What is Lombinho called in Bolivia?

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

Q: What primal is Lombinho from?

Tenderloin is on the loin primal (psoas major).

In Bolivia, 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 Bolivialomo fino

What is this cut →Global guide →

How to order steak doneness

Portugal → Bolivia

rare	Mal passado	→	Vuelta y vuelta	48–55°C
medium rare	Mal passado/ao ponto	→	Término medio	55–60°C
medium	Ao ponto	→	Tres cuartos	60–65°C
well done	Bem passado	→	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

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