loin primal · Zimbabwe
In United States, this cut is Beef tenderloin, also sold as Filet mignon.
About this cut
Most tender muscle of the loin; center cuts often sold as filet mignon.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Yakabikwa zvakanaka / Well done | → | Well done |
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 United States, look for labels such as Beef tenderloin · Filet mignon. 4 other canonical interpretations may apply. Most tender muscle of the loin; center cuts often sold as filet mignon.
New York strip
loin primal · longissimus dorsi (short loin)
Top sirloin
sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin
Brisket
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.