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 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 bistec in Spain.

loin primal · Mexico

bistec

Q: What is bistec in Spain?

bistec is the Mexico 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 bistec called in Spain?

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

Q: What primal is bistec from?

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

In Spain, this cut is Lomo bajo.

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 SpainLomo bajo

What is this cut →Global guide →

How to order steak doneness

Mexico → Spain

rare	Rojo	→	Poco hecho	48–55°C
medium rare	Término medio	→	Al punto	55–60°C
medium	Tres cuartos	→	En su punto	60–65°C
well done	Bien cocido	→	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

“bistec” in Mexico 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.