What is lomo alto in Senegal?

lomo alto is the Spain retail name for the ribeye, which sits on the rib primal. In Senegal, the same cut is most often labeled guinar gu.

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 Senegal?

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

rib primal · Spain

lomo alto

Q: What is lomo alto called in Senegal?

Look for guinar gu—mapped to Ribeye (ribeye).

Q: What primal is lomo alto from?

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

In Senegal, this cut is guinar gu.

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 Senegalguinar gu

What is this cut →Global guide →

How to order steak doneness

Spain → Senegal

rare	Poco hecho	→	Saf saf	48–55°C
medium rare	Al punto	→	Saf-saf trop	55–60°C
medium	En su punto	→	Diam	60–65°C
well done	Muy hecho	→	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

“lomo alto” in Spain maps to canonical ribeye (rib: upper rib / rib eye muscle). In Senegal, look for labels such as guinar gu. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.