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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Entrecôte, half doorbakken alstublieft" when looking for lomo bajo in Netherlands.

loin primal · Spain

lomo bajo

Q: What is lomo bajo in Netherlands?

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

Q: What is lomo bajo called in Netherlands?

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

Q: What primal is lomo bajo from?

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

In Netherlands, this cut is Dunne Lende.

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 NetherlandsDunne Lende

What is this cut →Global guide →

How to order steak doneness

Spain → Netherlands

rare	Poco hecho	→	Rood	48–55°C
medium rare	Al punto	→	Half doorbakken	55–60°C
medium	En su punto	→	Doorbakken	60–65°C
well done	Muy hecho	→	Goed doorbakken	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 Netherlands, look for labels such as Dunne Lende. Leaner than ribeye; the classic strip steak muscle running along the short loin.