Can bife angosto con lomo 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".

loin primal · Argentina

bife angosto con lomo

Q: What is bife angosto con lomo in Austria?

bife angosto con lomo is the Argentina retail name for the T-bone steak, which sits on the loin primal. In Austria, the same cut is most often labeled t bone.

Q: What is bife angosto con lomo called in Austria?

Look for t bone—mapped to T Bone (T-bone steak).

Q: What primal is bife angosto con lomo from?

T Bone is on the loin primal (Short loin cross-section, containing T-shaped vertebra).

In Austria, this cut is t bone.

Exact match · Confidence 0.90

Fig. 1 · Short loin cross-section, containing T-shaped vertebra · loin primal

About this cut

A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

Primalloin

LocationShort loin cross-section, containing T-shaped vertebra

In Austriat bone

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 angosto con lomo” in Argentina maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Austria, look for labels such as t bone. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.