Can lomo alto 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 Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

rib primal · Spain

lomo alto

Q: What is lomo alto in Burkina Faso?

lomo alto is the Spain retail name for the ribeye, which sits on the rib primal. In Burkina Faso, the same cut is most often labeled poore sogo.

Q: What is lomo alto called in Burkina Faso?

Look for poore sogo—mapped to Ribeye (ribeye).

Q: What primal is lomo alto from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Burkina Faso, this cut is poore sogo.

Exact match · Confidence 0.92

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Burkina Fasopoore sogo

What is this cut →Global guide →

How to order steak doneness

Spain → Burkina Faso

rare	Poco hecho	→	Saignant	48–55°C
medium rare	Al punto	→	A point saignant	55–60°C
medium	En su punto	→	A point	60–65°C
well done	Muy hecho	→	Bien cuit	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 alto” in Spain maps to canonical ribeye (rib: upper rib / rib eye muscle). In Burkina Faso, look for labels such as poore sogo. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.