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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Kontrafile, biftek olarak" when looking for lomo de asado in Turkey.

loin primal · Ecuador

lomo de asado

Q: What is lomo de asado in Turkey?

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

Q: What is lomo de asado called in Turkey?

Look for kontrafile—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 Turkey, this cut is kontrafile.

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 Turkeykontrafile

What is this cut →Global guide →

How to order steak doneness

Ecuador → Turkey

rare	Término Inglés	→	Az pişmiş	48–55°C
medium rare	Término medio	→	Az orta	55–60°C
medium	Tres cuartos	→	Orta pişmiş	60–65°C
well done	Bien cocida	→	Çok pişmiş	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 Turkey, look for labels such as kontrafile. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.