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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in China?

Ask for "Xī lěng niú pái, qiè hòu yī diǎn" when looking for bife de chorizo in China.

loin primal · Bolivia

bife de chorizo

Q: What is bife de chorizo in China?

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

Q: What is bife de chorizo called in China?

Look for xileng—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 China, this cut is xileng.

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 Chinaxileng

What is this cut →Global guide →

How to order steak doneness

Bolivia → China

rare	Vuelta y vuelta	→	San fen shu	48–55°C
medium rare	Término medio	→	Wu fen shu	55–60°C
medium	Tres cuartos	→	Qi fen shu	60–65°C
well done	Bien cocido	→	Quan shu	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 China, look for labels such as xileng. Leaner than ribeye; the classic strip steak muscle running along the short loin.