Can biftek 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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

What is biftek in Colombia?

Q: What is biftek in Colombia?

biftek is the Croatia retail name for the beef tenderloin, which sits on the loin primal. In Colombia, the same cut is most often labeled Lomo fino.

Q: What is biftek called in Colombia?

Look for Lomo fino—mapped to Tenderloin (beef tenderloin).

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

Exact match

biftek

is Lomo fino in Colombia

Ask for: Lomo fino

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In Colombia

Lomo fino

What is this cut?·Global guide

How to order steak doneness

Croatia → Colombia

rareKrvavo→Cruda48–55°C

medium rareSlabije pečeno→Término medio55–60°C

mediumSrednje pečeno→Tres cuartos60–65°C

well doneJače pečeno→Bien asada70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“biftek” in Croatia maps to canonical tenderloin (loin: psoas major). In Colombia, look for labels such as Lomo fino. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.