What is lomo bajo in Senegal?

lomo bajo is the Spain retail name for the striploin (strip steak), which sits on the loin primal. In Senegal, the same cut is most often labeled guinar gu or dibi cut.

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 Senegal?

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

What should I ask for at a butcher in Senegal?

Ask for "Faux-filet, s'il vous plait" when looking for lomo bajo in Senegal.

loin primal · Spain

lomo bajo

Q: What is lomo bajo called in Senegal?

Look for guinar gu, dibi cut—mapped to Striploin (striploin (strip steak)).

Q: What primal is lomo bajo from?

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

In Senegal, this cut is guinar gu, also sold as dibi cut.

Exact match · Confidence 0.92

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 Senegalguinar gu · dibi cut

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 bajo” in Spain maps to canonical striploin (loin: longissimus dorsi (short loin)). In Senegal, look for labels such as guinar gu · dibi cut. Leaner than ribeye; the classic strip steak muscle running along the short loin.