Can lomo liso 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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

loin primal · Chile

lomo liso

Q: What is lomo liso in Costa Rica?

lomo liso is the Chile retail name for the striploin (strip steak), which sits on the loin primal. In Costa Rica, the same cut is most often labeled lomo.

Q: What is lomo liso called in Costa Rica?

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

Q: What primal is lomo liso from?

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

In Costa Rica, this cut is lomo.

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 Costa Ricalomo

What is this cut →Global guide →

How to order steak doneness

Chile → Costa Rica

rare	A lo inglés	→	Rojo	48–55°C
medium rare	A punto	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	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

“lomo liso” in Chile maps to canonical striploin (loin: longissimus dorsi (short loin)). In Costa Rica, look for labels such as lomo. Leaner than ribeye; the classic strip steak muscle running along the short loin.