Can filet 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 Peru?

In Peru, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocido".

What should I ask for at a butcher in Peru?

Ask for "Lomo Fino para Saltado, picado en tiras" when looking for filet in Peru.

What is filet in Peru?

Q: What is filet in Peru?

filet is the France retail name for the beef tenderloin, which sits on the loin primal. In Peru, the same cut is most often labeled lomo fino.

Q: What is filet called in Peru?

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

Q: What primal is filet from?

Tenderloin is on the loin primal (psoas major).

Exact match

filet

is lomo fino in Peru

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 Peru

lomo fino

Say this at the butcher

“Lomo Fino para Saltado, picado en tiras”

'Tenderloin for Lomo Saltado, cut in strips' — the specific wok-ready format request

What is this cut?·Global guide

How to order steak doneness

France → Peru

rareSaignant→Término Inglés48–55°C

medium rareÀ point→Término medio55–60°C

mediumEntre à point et bien cuit→Tres cuartos60–65°C

well doneBien cuit→Bien cocido70–100°C

Peru has one of the highest steak doneness standards in South America due to its world-class parrilla culture. Término Medio is the standard for Bife Ancho; anything well-done would be considered a waste of a premium cut.

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

Detailed explanation

“filet” in France maps to canonical tenderloin (loin: psoas major). In Peru, 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.