Can Controfiletto 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 El Salvador?

In El Salvador, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

What should I ask for at a butcher in El Salvador?

Ask for "Lomo de aguja cortado grueso" when looking for Controfiletto in El Salvador.

loin primal · Italy

Controfiletto

Q: What is Controfiletto in El Salvador?

Controfiletto is the Italy retail name for the striploin (strip steak), which sits on the loin primal. In El Salvador, the same cut is most often labeled lomo de aguja.

Q: What is Controfiletto called in El Salvador?

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

Q: What primal is Controfiletto from?

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

In El Salvador, this cut is lomo de aguja.

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 El Salvadorlomo de aguja

What is this cut →Global guide →

How to order steak doneness

Italy → El Salvador

rare	Al sangue	→	Rojo	48–55°C
medium rare	Cottura media	→	Término medio	55–60°C
medium	Al punto	→	Tres cuartos	60–65°C
well done	Ben cotto	→	Bien cocida	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

“Controfiletto” in Italy maps to canonical striploin (loin: longissimus dorsi (short loin)). In El Salvador, look for labels such as lomo de aguja. Leaner than ribeye; the classic strip steak muscle running along the short loin.