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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Hátszín szelet, kérem" when looking for lomo liso in Hungary.

loin primal · Chile

lomo liso

Q: What is lomo liso in Hungary?

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

Q: What is lomo liso called in Hungary?

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

Q: What primal is lomo liso from?

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

In Hungary, this cut is hátszín.

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 Hungaryhátszín

What is this cut →Global guide →

How to order steak doneness

Chile → Hungary

rare	A lo inglés	→	Véresen	48–55°C
medium rare	A punto	→	Félig nyers	55–60°C
medium	Tres cuartos	→	Közepesen átsütve	60–65°C
well done	Bien cocido	→	Jól átsütve	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 Hungary, look for labels such as hátszín. Leaner than ribeye; the classic strip steak muscle running along the short loin.