Can biftek 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 Argentina?

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

What should I ask for at a butcher in Argentina?

Ask for "Lomo, a punto o jugoso" when looking for biftek in Argentina.

What is biftek in Argentina?

Q: What is biftek in Argentina?

biftek is the Montenegro retail name for the beef tenderloin, which sits on the loin primal. In Argentina, the same cut is most often labeled Lomo.

Q: What is biftek called in Argentina?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

Exact match

biftek

is Lomo in Argentina

Ask for: Lomo

About this cut

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

loin primal · psoas major

In Argentina

Lomo

Say this at the butcher

“Lomo, a punto o jugoso”

What is this cut?·Global guide

How to order steak doneness

Montenegro → Argentina

rareKrvavo→Jugoso48–55°C

medium rareSlabije pečeno→A punto55–60°C

mediumSrednje pečeno→Cocido60–65°C

well doneDobro pečeno→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“biftek” in Montenegro maps to canonical tenderloin (loin: psoas major). In Argentina, look for labels such as Lomo. Most tender muscle of the loin; center cuts often sold as filet mignon.

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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.