loin primal · Mexico
In United States, this cut is New York strip, also sold as Strip steak.
⚠️ 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.
About this cut
Leaner than ribeye; the classic strip steak muscle running along the short loin.
| rare | Rojo | → | Rare |
| medium rare | Término medio | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Well done |
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.
“bistec” in Mexico maps to canonical striploin (loin: longissimus dorsi (short loin)). In United States, look for labels such as New York strip · Strip steak. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.
Coulotte
sirloin primal · top sirloin cap (coulotte)
This information is for educational purposes only and may vary by region or butcher practices.