What is bife de chorizo in Senegal?

bife de chorizo is the Paraguay retail name for the striploin (strip steak), which sits on the loin primal. In Senegal, the same cut is most often labeled guinar gu or dibi cut.

Can bife de chorizo 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 Senegal?

In Senegal, medium rare is called "Saf-saf trop". Rare is "Saf saf" and well done is "Toggu lool".

What should I ask for at a butcher in Senegal?

Ask for "Faux-filet, s'il vous plait" when looking for bife de chorizo in Senegal.

loin primal · Paraguay

bife de chorizo

Q: What is bife de chorizo called in Senegal?

Look for guinar gu, dibi cut—mapped to Striploin (striploin (strip steak)).

Q: What primal is bife de chorizo from?

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

In Senegal, this cut is guinar gu, also sold as dibi cut.

Exact match · Confidence 0.93

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 Senegalguinar gu · dibi cut

What is this cut →Global guide →

How to order steak doneness

Paraguay → Senegal

rare	Rare	→	Saf saf	48–55°C
medium rare	Medium rare	→	Saf-saf trop	55–60°C
medium	Medium	→	Diam	60–65°C
well done	Well done	→	Toggu lool	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

“bife de chorizo” in Paraguay maps to canonical striploin (loin: longissimus dorsi (short loin)). In Senegal, look for labels such as guinar gu · dibi cut. Leaner than ribeye; the classic strip steak muscle running along the short loin.