Can lomo ancho 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 Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

rib primal · Honduras

lomo ancho

Q: What is lomo ancho in Burkina Faso?

lomo ancho is the Honduras retail name for the ribeye, which sits on the rib primal. In Burkina Faso, the same cut is most often labeled poore sogo.

Q: What is lomo ancho called in Burkina Faso?

Look for poore sogo—mapped to Ribeye (ribeye).

Q: What primal is lomo ancho from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Burkina Faso, this cut is poore sogo.

Exact match · Confidence 0.90

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Burkina Fasopoore sogo

What is this cut →Global guide →

How to order steak doneness

Honduras → Burkina Faso

rare	Rojo	→	Saignant	48–55°C
medium rare	Término medio	→	A point saignant	55–60°C
medium	Tres cuartos	→	A point	60–65°C
well done	Bien cocido	→	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

“lomo ancho” in Honduras maps to canonical ribeye (rib: upper rib / rib eye muscle). In Burkina Faso, look for labels such as poore sogo. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.