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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in Taiwan?

Ask for "Wǒ yào niǔ yuē kè, bú yào shā lǎng" when looking for lomo de cinta in Taiwan.

loin primal · Honduras

lomo de cinta

Q: What is lomo de cinta in Taiwan?

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

Q: What is lomo de cinta called in Taiwan?

Look for niuyueke—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 Taiwan, this cut is niuyueke.

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 Taiwanniuyueke

What is this cut →Global guide →

How to order steak doneness

Honduras → Taiwan

rare	Rojo	→	San fen shu	48–55°C
medium rare	Término medio	→	Wu fen shu	55–60°C
medium	Tres cuartos	→	Qi fen shu	60–65°C
well done	Bien cocido	→	Quan shu	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 Honduras maps to canonical striploin (loin: longissimus dorsi (short loin)). In Taiwan, look for labels such as niuyueke. Leaner than ribeye; the classic strip steak muscle running along the short loin.