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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What should I ask for at a butcher in Japan?

Ask for "Sāroin sutēki, 200 guramu" when looking for Lombata in Japan.

loin primal · Italy

Lombata

Q: What is Lombata in Japan?

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

Q: What is Lombata called in Japan?

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

Q: What primal is Lombata from?

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

In Japan, this cut is saroin.

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 Japansaroin

What is this cut →Global guide →

How to order steak doneness

Italy → Japan

rare	Al sangue	→	Rea	48–55°C
medium rare	Cottura media	→	Midiamu rea	55–60°C
medium	Al punto	→	Midiamu	60–65°C
well done	Ben cotto	→	Uerudan	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 Japan, look for labels such as saroin. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.