loin primal · Zimbabwe
In Colombia, this cut is Lomo fino.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rare | → | Cruda |
| medium rare | Medium rare | → | Término medio |
| medium | Medium | → | Tres cuartos |
| well done | Yakabikwa zvakanaka / Well done | → | Bien asada |
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 Colombia, look for labels such as Lomo fino. 4 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
Churrasco
loin primal · longissimus dorsi (short loin)
Solomo extranjero
sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin
Entrepecho
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.