Can lomo bajo 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Контрафиле, средно изпечено" when looking for lomo bajo in Bulgaria.

loin primal · Spain

lomo bajo

Q: What is lomo bajo in Bulgaria?

lomo bajo is the Spain retail name for the striploin (strip steak), which sits on the loin primal. In Bulgaria, the same cut is most often labeled kontrafile.

Q: What is lomo bajo called in Bulgaria?

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

Q: What primal is lomo bajo from?

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

In Bulgaria, this cut is kontrafile.

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 Bulgariakontrafile

What is this cut →Global guide →

How to order steak doneness

Spain → Bulgaria

rare	Poco hecho	→	Алангле	48–55°C
medium rare	Al punto	→	Средно алангле	55–60°C
medium	En su punto	→	Средно изпечено	60–65°C
well done	Muy hecho	→	Добре изпечено	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 bajo” in Spain maps to canonical striploin (loin: longissimus dorsi (short loin)). In Bulgaria, look for labels such as kontrafile. Leaner than ribeye; the classic strip steak muscle running along the short loin.