Can bistec mean more than one cut?

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

How do you order steak doneness in Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

What should I ask for at a butcher in Colombia?

Ask for "Churrasco, término medio" when looking for bistec in Colombia.

loin primal · Mexico

bistec

Q: What is bistec in Colombia?

bistec is the Mexico retail name for the striploin (strip steak), which sits on the loin primal. In Colombia, the same cut is most often labeled Churrasco.

Q: What is bistec called in Colombia?

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

Q: What primal is bistec from?

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

In Colombia, this cut is Churrasco.

Approximate match · Confidence 0.55

⚠️ 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 ColombiaChurrasco

What is this cut →Global guide →

How to order steak doneness

Mexico → Colombia

rare	Rojo	→	Cruda	48–55°C
medium rare	Término medio	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien asada	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

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