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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

loin primal · Chile

lomo liso

Q: What is lomo liso in Uzbekistan?

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

Q: What is lomo liso called in Uzbekistan?

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

Q: What primal is lomo liso from?

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

In Uzbekistan, this cut is sirt.

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 Uzbekistansirt

What is this cut →Global guide →

How to order steak doneness

Chile → Uzbekistan

rare	A lo inglés	→	Xomroq	48–55°C
medium rare	A punto	→	Kam pishgan	55–60°C
medium	Tres cuartos	→	O'rtacha	60–65°C
well done	Bien cocido	→	Yaxshi pishgan	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 Uzbekistan, look for labels such as sirt. Leaner than ribeye; the classic strip steak muscle running along the short loin.