loin primal · Zimbabwe
In Burkina Faso, this cut is nao-ndo nere, also sold as burkina brochette strip.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rare | → | Saignant |
| medium rare | Medium rare | → | A point saignant |
| medium | Medium | → | A point |
| well done | Yakabikwa zvakanaka / Well done | → | Bien cuit |
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.
“Zimbabwe Trilingual Cut Vocabulary: English/Shona/Ndebele Across Unrelated Bantu Languages” in Zimbabwe maps to canonical tenderloin (loin: psoas major). In Burkina Faso, look for labels such as nao-ndo nere · burkina brochette strip. 4 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
poore sogo
loin primal · longissimus dorsi (short loin)
top sirloin
sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin
sukur-ndo
brisket primal · Breast / lower chest, between the forelegs
bottom round roast
round primal · Roast from the outside round / bottom round
This information is for educational purposes only and may vary by region or butcher practices.