Can vrabioară 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 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 vrabioară in Spain.

loin primal · Romania

vrabioară

Q: What is vrabioară in Spain?

vrabioară is the Romania 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 vrabioară called in Spain?

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

Q: What primal is vrabioară from?

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

In Spain, this cut is Lomo bajo.

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 SpainLomo bajo

What is this cut →Global guide →

How to order steak doneness

Romania → Spain

rare	În sânge	→	Poco hecho	48–55°C
medium rare	Mediu spre rar	→	Al punto	55–60°C
medium	Mediu	→	En su punto	60–65°C
well done	Bine făcut	→	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

“vrabioară” in Romania maps to canonical striploin (loin: longissimus dorsi (short loin)). In Spain, look for labels such as Lomo bajo. Leaner than ribeye; the classic strip steak muscle running along the short loin.