Can back meat ng 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Bife de chorizo, a punto" when looking for back meat ng in Argentina.

loin primal · Nigeria

back meat ng

Q: What is back meat ng in Argentina?

back meat ng is the Nigeria retail name for the striploin (strip steak), which sits on the loin primal. In Argentina, the same cut is most often labeled Bife de chorizo.

Q: What is back meat ng called in Argentina?

Look for Bife de chorizo—mapped to Striploin (striploin (strip steak)).

Q: What primal is back meat ng from?

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

In Argentina, this cut is Bife de chorizo.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. 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 ArgentinaBife de chorizo

What is this cut →Global guide →

How to order steak doneness

Nigeria → Argentina

rare	Rare	→	Jugoso	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Medium	→	Cocido	60–65°C
well done	Don dey done	→	Bien cocido	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

“back meat ng” in Nigeria maps to canonical striploin (loin: longissimus dorsi (short loin)). In Argentina, look for labels such as Bife de chorizo. Leaner than ribeye; the classic strip steak muscle running along the short loin.