Can Lombata mean more than one cut?

This name may also align with Tenderloin in this dataset—see alternatives below.

How do you order steak doneness in Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Κόντρα φιλέτο, για σχάρα" when looking for Lombata in Greece.

loin primal · Italy

Lombata

Q: What is Lombata in Greece?

Lombata is the Italy retail name for the striploin (strip steak), which sits on the loin primal. In Greece, the same cut is most often labeled kontra.

Q: What is Lombata called in Greece?

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

Q: What primal is Lombata from?

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

In Greece, this cut is kontra.

Approximate match · Confidence 0.64

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.

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 Greecekontra

What is this cut →Global guide →

How to order steak doneness

Italy → Greece

rare	Al sangue	→	Ανίσπαστο	48–55°C
medium rare	Cottura media	→	Μισοψημένο	55–60°C
medium	Al punto	→	Μέτριο	60–65°C
well done	Ben cotto	→	Καλοψημένο	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

“Lombata” in Italy maps to canonical striploin (loin: longissimus dorsi (short loin)). In Greece, look for labels such as kontra. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.