Can bo luc lac 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Filé mignon, ao ponto para mal" when looking for bo luc lac in Brazil.

loin primal · Vietnam

bo luc lac

Q: What is bo luc lac in Brazil?

bo luc lac is the Vietnam retail name for the beef tenderloin, which sits on the loin primal. In Brazil, the same cut is most often labeled Filé mignon.

Q: What is bo luc lac called in Brazil?

Look for Filé mignon—mapped to Tenderloin (beef tenderloin).

Q: What primal is bo luc lac from?

Tenderloin is on the loin primal (psoas major).

In Brazil, this cut is Filé mignon.

Close match · Confidence 0.80

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 BrazilFilé mignon

What is this cut →Global guide →

How to order steak doneness

Vietnam → Brazil

rare	Tái	→	Mal passada	48–55°C
medium rare	Tái vừa	→	Ao ponto para mal	55–60°C
medium	Vừa	→	Ao ponto	60–65°C
well done	Chín kỹ	→	Bem passada	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

“bo luc lac” in Vietnam maps to canonical tenderloin (loin: psoas major). In Brazil, look for labels such as Filé mignon. Most tender muscle of the loin; center cuts often sold as filet mignon.