Can Bife Angosto 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Beiried, bitte, als Steaks geschnitten" when looking for Bife Angosto in Austria.

loin primal · Argentina

Bife Angosto

Q: What is Bife Angosto in Austria?

Bife Angosto is the Argentina retail name for the striploin (strip steak), which sits on the loin primal. In Austria, the same cut is most often labeled beiried.

Q: What is Bife Angosto called in Austria?

Look for beiried—mapped to Striploin (striploin (strip steak)).

Q: What primal is Bife Angosto from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Austria, this cut is beiried.

Exact match · Confidence 0.95

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Austriabeiried

What is this cut →Global guide →

How to order steak doneness

Argentina → Austria

rare	Jugoso	→	Blutig	48–55°C
medium rare	A punto	→	Rosa	55–60°C
medium	Cocido	→	Halbdurch	60–65°C
well done	Bien cocido	→	Durch	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“Bife de Chorizo” in Argentina maps to canonical striploin (loin: longissimus dorsi (short loin)). In Austria, look for labels such as beiried. Leaner than ribeye; the classic strip steak muscle running along the short loin.