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 Venezuela?

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

What should I ask for at a butcher in Venezuela?

Ask for "Lomito, término medio" when looking for lomo fino in Venezuela.

What is lomo fino in Venezuela?

Q: What is lomo fino in Venezuela?

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

Q: What is lomo fino called in Venezuela?

Look for lomito—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 lomito in Venezuela

Ask for: lomito

About this cut

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

loin primal · psoas major

In Venezuela

lomito

Say this at the butcher

“Lomito, término medio”

'Tenderloin, medium-rare' — the premium standard

What is this cut?·Global guide

How to order steak doneness

Peru → Venezuela

rareTérmino Inglés→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocida70–100°C

Venezuelan parrilla culture is firmly Término Medio for premium cuts, particularly Punta Trasera. Traditional home cooking still defaults to Tres Cuartos.

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 Venezuela, 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.