Can lomito 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is lomito in Chile?

Q: What is lomito in Chile?

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

Q: What is lomito called in Chile?

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

Q: What primal is lomito from?

Tenderloin is on the loin primal (psoas major).

Exact match

lomito

is Filete in Chile

Ask for: Filete

About this cut

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

loin primal · psoas major

In Chile

Filete

What is this cut?·Global guide

How to order steak doneness

Venezuela → Chile

rareRojo→A lo inglés48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocida→Bien cocido70–100°C

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

Detailed explanation

“lomito” in Venezuela maps to canonical tenderloin (loin: psoas major). In Chile, look for labels such as Filete. Most tender muscle of the loin; center cuts often sold as filet mignon.

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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.