Can lomo fino 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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What should I ask for at a butcher in Philippines?

Ask for "Solomillo, hiwain ng medyo makapal" when looking for lomo fino in Philippines.

What is lomo fino in Philippines?

Q: What is lomo fino in Philippines?

lomo fino is the Peru retail name for the beef tenderloin, which sits on the loin primal. In Philippines, the same cut is most often labeled solomillo.

Q: What is lomo fino called in Philippines?

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

Q: What primal is lomo fino from?

Tenderloin is on the loin primal (psoas major).

Exact match

lomo fino

is solomillo in Philippines

Ask for: solomillo

About this cut

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

loin primal · psoas major

In Philippines

solomillo

Say this at the butcher

“Solomillo, hiwain ng medyo makapal”

'Tenderloin, sliced moderately thick'

What is this cut?·Global guide

How to order steak doneness

Peru → Philippines

rareTérmino Inglés→Hilaw-hilaw pa48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Lutong-luto70–100°C

Filipino home cooking strongly prefers Lutong-luto (well done), especially in soups and stews. Modern Manila steakhouses use standard English doneness terms. 'Hilaw-hilaw pa' (still a bit raw) is traditional but rarely requested — rare beef is a steakhouse phenomenon, not a home convention.

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

Detailed explanation

“lomo fino” in Peru maps to canonical tenderloin (loin: psoas major). In Philippines, look for labels such as solomillo. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

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tagilid (loin)kadera (rib)t bone (loin)

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.