Can Mørbrad 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is Mørbrad in Uruguay?

Q: What is Mørbrad in Uruguay?

Mørbrad is the Denmark retail name for the beef tenderloin, which sits on the loin primal. In Uruguay, the same cut is most often labeled Lomo.

Q: What is Mørbrad called in Uruguay?

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

Q: What primal is Mørbrad from?

Tenderloin is on the loin primal (psoas major).

Exact match

mrbrad

is Lomo in Uruguay

Ask for: Lomo

About this cut

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

loin primal · psoas major

In Uruguay

Lomo

What is this cut?·Global guide

How to order steak doneness

Denmark → Uruguay

rareRød→Jugoso48–55°C

medium rareMedium→A punto55–60°C

mediumMedium tilberedt→Cocido60–65°C

well doneGennemstegt→Bien cocido70–100°C

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

Detailed explanation

“Mørbrad” in Denmark maps to canonical tenderloin (loin: psoas major). In Uruguay, look for labels such as Lomo. 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.