Can asado de tira 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 Guatemala?

In Guatemala, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

loin primal · Ecuador

asado de tira

Q: What is asado de tira in Guatemala?

asado de tira is the Ecuador retail name for the striploin (strip steak), which sits on the loin primal. In Guatemala, the same cut is most often labeled lomo de cinta.

Q: What is asado de tira called in Guatemala?

Look for lomo de cinta—mapped to Striploin (striploin (strip steak)).

Q: What primal is asado de tira from?

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

In Guatemala, this cut is lomo de cinta.

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 Guatemalalomo de cinta

What is this cut →Global guide →

How to order steak doneness

Ecuador → Guatemala

rare	Término Inglés	→	Rojo	48–55°C
medium rare	Término medio	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocida	→	Bien cocido	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 Guatemala, look for labels such as lomo de cinta. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.