Can hire 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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is hire in Costa Rica?

Q: What is hire in Costa Rica?

hire is the Japan retail name for the beef tenderloin, which sits on the loin primal. In Costa Rica, the same cut is most often labeled lomito.

Q: What is hire called in Costa Rica?

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

Q: What primal is hire from?

Tenderloin is on the loin primal (psoas major).

Exact match

hire

is lomito in Costa Rica

Ask for: lomito

About this cut

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

loin primal · psoas major

In Costa Rica

lomito

What is this cut?·Global guide

How to order steak doneness

Japan → Costa Rica

rareRea→Rojo48–55°C

medium rareMidiamu rea→Término medio55–60°C

mediumMidiamu→Tres cuartos60–65°C

well doneUerudan→Bien cocido70–100°C

Traditional 'Tico' cooking leans Well Done. Churrascarías serve Término Medio as standard for premium cuts like Punta de Solomo.

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

Detailed explanation

“hire” in Japan maps to canonical tenderloin (loin: psoas major). In Costa Rica, look for labels such as lomito. 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.