What is lomo ancho in Niger?

lomo ancho is the Honduras retail name for the ribeye, which sits on the rib primal. In Niger, the same cut is most often labeled nama na baya.

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 Niger?

In Niger, medium rare is called "Da jini kadan". Rare is "Da jini" and well done is "Ya nuna sosai".

rib primal · Honduras

lomo ancho

Q: What is lomo ancho called in Niger?

Look for nama na baya—mapped to Ribeye (ribeye).

Q: What primal is lomo ancho from?

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

In Niger, this cut is nama na baya.

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 Nigernama na baya

What is this cut →Global guide →

How to order steak doneness

Honduras → Niger

rare	Rojo	→	Da jini	48–55°C
medium rare	Término medio	→	Da jini kadan	55–60°C
medium	Tres cuartos	→	Matsakaici	60–65°C
well done	Bien cocido	→	Ya nuna sosai	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 Niger, look for labels such as nama na baya. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.