Can lomo de cinta 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 Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Ireland?

Ask for "A sirloin steak, medium rare please" when looking for lomo de cinta in Ireland.

loin primal · Guatemala

lomo de cinta

Q: What is lomo de cinta in Ireland?

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

Q: What is lomo de cinta called in Ireland?

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

Q: What primal is lomo de cinta from?

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

In Ireland, this cut is sirloin.

Exact match · Confidence 0.90

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 Irelandsirloin

What is this cut →Global guide →

How to order steak doneness

Guatemala → Ireland

rare	Rojo	→	Rare	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Well done	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 cinta” in Guatemala maps to canonical striploin (loin: longissimus dorsi (short loin)). In Ireland, look for labels such as sirloin. Leaner than ribeye; the classic strip steak muscle running along the short loin.