Can oxfilé 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 Costa Rica?

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

loin primal · Sweden

oxfilé

Q: What is oxfilé in Costa Rica?

oxfilé is the Sweden retail name for the beef tenderloin, which sits on the loin primal. In Costa Rica, the same cut is most often labeled lomito.

Q: What is oxfilé called in Costa Rica?

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

Q: What primal is oxfilé from?

Tenderloin is on the loin primal (psoas major).

In Costa Rica, this cut is lomito.

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 Costa Ricalomito

What is this cut →Global guide →

How to order steak doneness

Sweden → Costa Rica

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

“oxfilé” in Sweden maps to canonical tenderloin (loin: psoas major). In Costa Rica, look for labels such as lomito. Most tender muscle of the loin; center cuts often sold as filet mignon.