Can lomo 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 Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

loin primal · Costa Rica

lomo

Q: What is lomo in Burkina Faso?

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

Q: What is lomo called in Burkina Faso?

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

Q: What primal is lomo from?

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

In Burkina Faso, this cut is poore sogo.

Close match · Confidence 0.80

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 Burkina Fasopoore sogo

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Burkina Faso

rare	Rojo	→	Saignant	48–55°C
medium rare	Término medio	→	A point saignant	55–60°C
medium	Tres cuartos	→	A point	60–65°C
well done	Bien cocido	→	Bien cuit	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” in Costa Rica maps to canonical striploin (loin: longissimus dorsi (short loin)). In Burkina Faso, look for labels such as poore sogo. Leaner than ribeye; the classic strip steak muscle running along the short loin.