Can lomo de centro mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

loin primal · Nicaragua

lomo de centro

Q: What is lomo de centro in Slovakia?

lomo de centro is the Nicaragua retail name for the striploin (strip steak), which sits on the loin primal. In Slovakia, the same cut is most often labeled nízky roštenec.

Q: What is lomo de centro called in Slovakia?

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

Q: What primal is lomo de centro from?

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

In Slovakia, this cut is nízky roštenec.

Exact match · Confidence 0.90

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 Slovakianízky roštenec

What is this cut →Global guide →

How to order steak doneness

Nicaragua → Slovakia

rare	Rojo	→	Krvavý	48–55°C
medium rare	Término medio	→	Stredne krvavý	55–60°C
medium	Tres cuartos	→	Stredne prepečený	60–65°C
well done	Bien cocido	→	Prepečený	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

“lomo de centro” in Nicaragua maps to canonical striploin (loin: longissimus dorsi (short loin)). In Slovakia, look for labels such as nízky roštenec. Leaner than ribeye; the classic strip steak muscle running along the short loin.