Can bife de chorizo 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Bife de chorizo, a punto" when looking for bife de chorizo in Argentina.

loin primal · Bolivia

bife de chorizo

Q: What is bife de chorizo in Argentina?

bife de chorizo is the Bolivia retail name for the striploin (strip steak), which sits on the loin primal. In Argentina, the same cut is most often labeled Bife de chorizo.

Q: What is bife de chorizo called in Argentina?

Look for Bife de chorizo—mapped to Striploin (striploin (strip steak)).

Q: What primal is bife de chorizo from?

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

In Argentina, this cut is Bife de chorizo.

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 ArgentinaBife de chorizo

What is this cut →Global guide →

How to order steak doneness

Bolivia → Argentina

rare	Vuelta y vuelta	→	Jugoso	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	60–65°C
well done	Bien cocido	→	Bien cocido	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 Bolivia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Argentina, look for labels such as Bife de chorizo. Leaner than ribeye; the classic strip steak muscle running along the short loin.