Can poore sogo mean more than one cut?

This name may also align with Ribeye in this dataset—see alternatives below.

How do you order steak doneness in Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Beiried, bitte, als Steaks geschnitten" when looking for poore sogo in Austria.

loin primal · Burkina Faso

poore sogo

Q: What is poore sogo in Austria?

poore sogo is the Burkina Faso retail name for the striploin (strip steak), which sits on the loin primal. In Austria, the same cut is most often labeled beiried.

Q: What is poore sogo called in Austria?

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

Q: What primal is poore sogo from?

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

In Austria, this cut is beiried.

Spans multiple cuts · Confidence 0.63

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.

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 Austriabeiried

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Austria

rare	Saignant	→	Blutig	48–55°C
medium rare	A point saignant	→	Rosa	55–60°C
medium	A point	→	Halbdurch	60–65°C
well done	Bien cuit	→	Durch	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

“poore sogo” in Burkina Faso maps to canonical striploin (loin: longissimus dorsi (short loin)). In Austria, look for labels such as beiried. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.