Can lomito 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is lomito in Taiwan?

Q: What is lomito in Taiwan?

lomito is the Guatemala retail name for the beef tenderloin, which sits on the loin primal. In Taiwan, the same cut is most often labeled fei li.

Q: What is lomito called in Taiwan?

Look for fei li—mapped to Tenderloin (beef tenderloin).

Q: What primal is lomito from?

Tenderloin is on the loin primal (psoas major).

Exact match

lomito

is fei li in Taiwan

Ask for: fei li

About this cut

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

loin primal · psoas major

In Taiwan

fei li

What is this cut?·Global guide

How to order steak doneness

Guatemala → Taiwan

rareRojo→San fen shu48–55°C

medium rareTérmino medio→Wu fen shu55–60°C

mediumTres cuartos→Qi fen shu60–65°C

well doneBien cocido→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Detailed explanation

“lomito” in Guatemala maps to canonical tenderloin (loin: psoas major). In Taiwan, look for labels such as fei li. 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.