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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Lomo bajo, al punto" when looking for Lombata in Spain.

loin primal · Italy

Lombata

Q: What is Lombata in Spain?

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

Q: What is Lombata called in Spain?

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

Q: What primal is Lombata from?

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

In Spain, this cut is Lomo bajo.

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 SpainLomo bajo

What is this cut →Global guide →

How to order steak doneness

Italy → Spain

rare	Al sangue	→	Poco hecho	48–55°C
medium rare	Cottura media	→	Al punto	55–60°C
medium	Al punto	→	En su punto	60–65°C
well done	Ben cotto	→	Muy hecho	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 Spain, look for labels such as Lomo bajo. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.