Can solomillo 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 solomillo in Venezuela.

What is solomillo in Venezuela?

Q: What is solomillo in Venezuela?

solomillo is the Philippines 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 solomillo called in Venezuela?

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

Q: What primal is solomillo from?

Tenderloin is on the loin primal (psoas major).

Exact match

solomillo

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

Philippines → Venezuela

rareHilaw-hilaw pa→Rojo48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneLutong-luto→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

“solomillo” in Philippines 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.