Can lomo de aguja 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

loin primal · El Salvador

lomo de aguja

Q: What is lomo de aguja in Denmark?

lomo de aguja is the El Salvador retail name for the striploin (strip steak), which sits on the loin primal. In Denmark, the same cut is most often labeled Oksefilet.

Q: What is lomo de aguja called in Denmark?

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

Q: What primal is lomo de aguja from?

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

In Denmark, this cut is Oksefilet.

Close match · 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 DenmarkOksefilet

What is this cut →Global guide →

How to order steak doneness

El Salvador → Denmark

rare	Rojo	→	Rød	48–55°C
medium rare	Término medio	→	Medium	55–60°C
medium	Tres cuartos	→	Medium tilberedt	60–65°C
well done	Bien cocida	→	Gennemstegt	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 de aguja” in El Salvador maps to canonical striploin (loin: longissimus dorsi (short loin)). In Denmark, look for labels such as Oksefilet. Leaner than ribeye; the classic strip steak muscle running along the short loin.