Can Ossenhaas 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 Uruguay?

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

What is Ossenhaas in Uruguay?

Q: What is Ossenhaas in Uruguay?

Ossenhaas is the Netherlands retail name for the beef tenderloin, which sits on the loin primal. In Uruguay, the same cut is most often labeled Lomo.

Q: What is Ossenhaas called in Uruguay?

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

Q: What primal is Ossenhaas from?

Tenderloin is on the loin primal (psoas major).

Exact match

ossenhaas

is Lomo in Uruguay

Ask for: Lomo

About this cut

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

loin primal · psoas major

In Uruguay

Lomo

What is this cut?·Global guide

How to order steak doneness

Netherlands → Uruguay

rareRood→Jugoso48–55°C

medium rareHalf doorbakken→A punto55–60°C

mediumDoorbakken→Cocido60–65°C

well doneGoed doorbakken→Bien cocido70–100°C

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

Detailed explanation

“Ossenhaas” in Netherlands maps to canonical tenderloin (loin: psoas major). In Uruguay, look for labels such as Lomo. 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.