loin primal · Botswana
In El Salvador, this cut is lomo de aguja.
About this cut
Leaner than ribeye; the classic strip steak muscle running along the short loin.
| rare | Rare | → | Rojo |
| medium rare | Medium rare | → | Término medio |
| medium | Medium | → | Tres cuartos |
| well done | Jewe / Well done | → | Bien cocida |
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.
“The Southern African Export-Premium Bloc: BMC/EU-Grade Grass-Fed Beef, Biltong, Yellow Fat, and the Sirloin Trap (Botswana + Namibia + South Africa)” in Botswana maps to canonical striploin (loin: longissimus dorsi (short loin)). In El Salvador, look for labels such as lomo de aguja. 3 other canonical interpretations may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.
posta de cuarto
sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin
bottom round roast
round primal · Roast from the outside round / bottom round
lomo rollizo
rib primal · upper rib / rib eye muscle
This information is for educational purposes only and may vary by region or butcher practices.