Can lomo de asado mean more than one cut?

This name may also align with Short Ribs in this dataset—see alternatives below.

How do you order steak doneness in Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Nízký roštěnec, nakrájet na steaky" when looking for lomo de asado in Czech Republic.

loin primal · Ecuador

lomo de asado

Q: What is lomo de asado in Czech Republic?

lomo de asado is the Ecuador retail name for the striploin (strip steak), which sits on the loin primal. In Czech Republic, the same cut is most often labeled nízký roštěnec.

Q: What is lomo de asado called in Czech Republic?

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

Q: What primal is lomo de asado from?

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

In Czech Republic, this cut is nízký roštěnec.

Cultural equivalent · Confidence 0.85

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 Czech Republicnízký roštěnec

What is this cut →Global guide →

How to order steak doneness

Ecuador → Czech Republic

rare	Término Inglés	→	Krvavý	48–55°C
medium rare	Término medio	→	Středně krvavý	55–60°C
medium	Tres cuartos	→	Středně propečený	60–65°C
well done	Bien cocida	→	Propečený	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

“Asado Ambiguity (Lomo de Asado vs Asado de Tira)” in Ecuador maps to canonical striploin (loin: longissimus dorsi (short loin)). In Czech Republic, look for labels such as nízký roštěnec. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.

Keep exploring

Related cuts

loin primal

vysoký roštěnecrib svíčkováloin sirloin capsirloin sirloin flapsirloin t boneloin

Compare with similar cuts

Side by side

vsStriploin vs Ribeye→ Compare vsStriploin vs Tenderloin→ Compare vsStriploin vs Sirloin Cap→ Compare

lomo de asado in other countries

Same Ecuador cut, other markets

Ecuador → Albania→Ecuador → Andhra Pradesh→Ecuador → Argentina→Ecuador → Australia→Ecuador → Austria→Ecuador → Bangladesh→Ecuador → Belarus→Ecuador → Belgium→Ecuador → Bolivia→Ecuador → Bosnia & Herzegovina→Ecuador → Brazil→Ecuador → Bulgaria→

Show all 97 destinations →

Striploin (strip steak) around the world

How other countries name this cut

Show all 90 source countries →

Alternative mappings

Ecuador → Czech Republic

žebra

rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.