Can hátszín 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Mexico?

Ask for "New York, término medio" when looking for hátszín in Mexico.

loin primal · Hungary

hátszín

Q: What is hátszín in Mexico?

hátszín is the Hungary retail name for the striploin (strip steak), which sits on the loin primal. In Mexico, the same cut is most often labeled Bistec (context).

Q: What is hátszín called in Mexico?

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

Q: What primal is hátszín from?

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

In Mexico, this cut is Bistec (context).

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 MexicoBistec (context)

What is this cut →Global guide →

How to order steak doneness

Hungary → Mexico

rare	Véresen	→	Rojo	48–55°C
medium rare	Félig nyers	→	Término medio	55–60°C
medium	Közepesen átsütve	→	Tres cuartos	60–65°C
well done	Jól átsütve	→	Bien cocido	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

“hátszín” in Hungary maps to canonical striploin (loin: longissimus dorsi (short loin)). In Mexico, look for labels such as Bistec (context). Leaner than ribeye; the classic strip steak muscle running along the short loin.