Can beiried 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".

What should I ask for at a butcher in Spain?

Ask for "Lomo bajo, al punto" when looking for beiried in Spain.

loin primal · Austria

beiried

Q: What is beiried in Spain?

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

Q: What is beiried called in Spain?

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

Q: What primal is beiried from?

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

In Spain, this cut is Lomo bajo.

Exact match · Confidence 0.90

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 SpainLomo bajo

What is this cut →Global guide →

How to order steak doneness

Austria → Spain

rare	Blutig	→	Poco hecho	48–55°C
medium rare	Rosa	→	Al punto	55–60°C
medium	Halbdurch	→	En su punto	60–65°C
well done	Durch	→	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

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