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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

loin primal · Guatemala

lomo de cinta

Q: What is lomo de cinta in Morocco?

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

Q: What is lomo de cinta called in Morocco?

Look for faux-filet—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 Morocco, this cut is faux-filet.

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 Moroccofaux-filet

What is this cut →Global guide →

How to order steak doneness

Guatemala → Morocco

rare	Rojo	→	Saigant	48–55°C
medium rare	Término medio	→	Saignant	55–60°C
medium	Tres cuartos	→	Moyennement	60–65°C
well done	Bien cocido	→	Tayeb Bezzaf	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 Morocco, look for labels such as faux-filet. Leaner than ribeye; the classic strip steak muscle running along the short loin.