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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

loin primal · Chile

lomo liso

Q: What is lomo liso in Denmark?

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

Q: What is lomo liso called in Denmark?

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

Q: What primal is lomo liso from?

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

In Denmark, this cut is Oksefilet.

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 DenmarkOksefilet

What is this cut →Global guide →

How to order steak doneness

Chile → Denmark

rare	A lo inglés	→	Rød	48–55°C
medium rare	A punto	→	Medium	55–60°C
medium	Tres cuartos	→	Medium tilberedt	60–65°C
well done	Bien cocido	→	Gennemstegt	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 Denmark, look for labels such as Oksefilet. Leaner than ribeye; the classic strip steak muscle running along the short loin.