Can bola de 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

round primal · Argentina

bola de lomo

Q: What is bola de lomo in Spain?

bola de lomo is the Argentina retail name for the sirloin tip (knuckle), which sits on the round primal. In Spain, the same cut is most often labeled sirloin tip.

Q: What is bola de lomo called in Spain?

Look for sirloin tip—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is bola de lomo from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Spain, this cut is sirloin tip.

Exact match · Confidence 0.90

Fig. 1 · Front of the rear leg, between sirloin and round · round primal

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Primalround

LocationFront of the rear leg, between sirloin and round

In Spainsirloin tip

What is this cut →Global guide →

How to order steak doneness

Argentina → Spain

rare	Jugoso	→	Poco hecho	48–55°C
medium rare	A punto	→	Al punto	55–60°C
medium	Cocido	→	En su punto	60–65°C
well done	Bien cocido	→	Muy hecho	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

“bola de lomo” in Argentina maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Spain, look for labels such as sirloin tip. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.