Can Filetto 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What should I ask for at a butcher in Bolivia?

Ask for "Lomo Fino en cubitos, para Piqué" when looking for Filetto in Bolivia.

What is Filetto in Bolivia?

Q: What is Filetto in Bolivia?

Filetto is the Italy retail name for the beef tenderloin, which sits on the loin primal. In Bolivia, the same cut is most often labeled lomo fino.

Q: What is Filetto called in Bolivia?

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

Q: What primal is Filetto from?

Tenderloin is on the loin primal (psoas major).

Exact match

filetto

is lomo fino in Bolivia

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 Bolivia

lomo fino

Say this at the butcher

“Lomo Fino en cubitos, para Piqué”

'Tenderloin in small cubes for Piqué (Macho)'

What is this cut?·Global guide

How to order steak doneness

Italy → Bolivia

rareAl sangue→Vuelta y vuelta48–55°C

medium rareCottura media→Término medio55–60°C

mediumAl punto→Tres cuartos60–65°C

well doneBen cotto→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

“Filetto” in Italy maps to canonical tenderloin (loin: psoas major). In Bolivia, 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.