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 Guatemala?

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

What is biftek in Guatemala?

Q: What is biftek in Guatemala?

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

Q: What is biftek called in Guatemala?

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

Q: What primal is biftek from?

Tenderloin is on the loin primal (psoas major).

Exact match

biftek

is lomito in Guatemala

Ask for: lomito

About this cut

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

loin primal · psoas major

In Guatemala

lomito

What is this cut?·Global guide

How to order steak doneness

Montenegro → Guatemala

rareKrvavo→Rojo48–55°C

medium rareSlabije pečeno→Término medio55–60°C

mediumSrednje pečeno→Tres cuartos60–65°C

well doneDobro pečeno→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

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 Guatemala, 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.