Names of meat cuts in spanish?

Names of meat cuts in spanish?

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I need to find what the names of these cuts are in english,
Lomo fino
jamon de pierna
lomo de espalda
I think Lomo fino is same as tenderloin..not sure.. but what is the difference between tenderloin, beef loin, and all the otehrs... I am looking for a Soft meat to make a special dish... the kind of meat u would use to make filet mignon... what cut is that???
There are some answers for your reference as below,you can choose your best answers

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tajo i think is tenderloins, well it really depends on what you'd like to cook, like for a roast beef chuck roast is the best, tajo its also very tender, for carne molida also depends on what grade you want it there is 80/20 which is still very greasy and lean 90/10 is the highest quality you can get for ground beef, for more info, check Alton Browns site (from the food network)he is a scientific Chef he is always talking about what are the best meats and what cuts you should get depending on what you want to cook, so good luck on your search.

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Jamon de pierna is the leg
espalda means back
Beef tenderloin, is cut from the loin of a steer or heifer and filet mignon - small steak cut from the thick end of a beef tenderloin

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