Can rasteh 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 Guatemala?

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

loin primal · Iran

rasteh

Q: What is rasteh in Guatemala?

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

Q: What is rasteh called in Guatemala?

Look for lomo de cinta—mapped to Striploin (striploin (strip steak)).

Q: What primal is rasteh from?

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

In Guatemala, this cut is lomo de cinta.

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 Guatemalalomo de cinta

What is this cut →Global guide →

How to order steak doneness

Iran → Guatemala

rare	Kham	→	Rojo	48–55°C
medium rare	Kam-pokhteh	→	Término medio	55–60°C
medium	Madiyom	→	Tres cuartos	60–65°C
well done	Kamelan Pokhteh	→	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

“rasteh” in Iran maps to canonical striploin (loin: longissimus dorsi (short loin)). In Guatemala, look for labels such as lomo de cinta. Leaner than ribeye; the classic strip steak muscle running along the short loin.