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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

loin primal · Spain

lomo bajo

Q: What is lomo bajo in Uzbekistan?

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

Q: What is lomo bajo called in Uzbekistan?

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

Q: What primal is lomo bajo from?

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

In Uzbekistan, this cut is sirt.

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 Uzbekistansirt

What is this cut →Global guide →

How to order steak doneness

Spain → Uzbekistan

rare	Poco hecho	→	Xomroq	48–55°C
medium rare	Al punto	→	Kam pishgan	55–60°C
medium	En su punto	→	O'rtacha	60–65°C
well done	Muy hecho	→	Yaxshi pishgan	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 Uzbekistan, look for labels such as sirt. Leaner than ribeye; the classic strip steak muscle running along the short loin.