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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What should I ask for at a butcher in Norway?

Ask for "Har du indrefilet av storfe?" when looking for bo luc lac in Norway.

loin primal · Vietnam

bo luc lac

Q: What is bo luc lac in Norway?

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

Q: What is bo luc lac called in Norway?

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

Q: What primal is bo luc lac from?

Tenderloin is on the loin primal (psoas major).

In Norway, this cut is indrefilet.

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 Norwayindrefilet

What is this cut →Global guide →

How to order steak doneness

Vietnam → Norway

rare	Tái	→	Rå	48–55°C
medium rare	Tái vừa	→	Medium rå	55–60°C
medium	Vừa	→	Medium	60–65°C
well done	Chín kỹ	→	Godt stekt	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 Norway, look for labels such as indrefilet. Most tender muscle of the loin; center cuts often sold as filet mignon.