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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Ich hät gärn es Entrecôte, saignant" when looking for lomo de asado in Switzerland.

loin primal · Ecuador

lomo de asado

Q: What is lomo de asado in Switzerland?

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

Q: What is lomo de asado called in Switzerland?

Look for entrecôte—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 Switzerland, this cut is entrecôte.

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 Switzerlandentrecôte

What is this cut →Global guide →

How to order steak doneness

Ecuador → Switzerland

rare	Término Inglés	→	Bleu	48–55°C
medium rare	Término medio	→	Saignant	55–60°C
medium	Tres cuartos	→	À point	60–65°C
well done	Bien cocida	→	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

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