Can niuyueke 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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

loin primal · Taiwan

niuyueke

Q: What is niuyueke in Honduras?

niuyueke is the Taiwan retail name for the striploin (strip steak), which sits on the loin primal. In Honduras, the same cut is most often labeled lomo de cinta.

Q: What is niuyueke called in Honduras?

Look for lomo de cinta—mapped to Striploin (striploin (strip steak)).

Q: What primal is niuyueke from?

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

In Honduras, this cut is lomo de cinta.

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 Honduraslomo de cinta

What is this cut →Global guide →

How to order steak doneness

Taiwan → Honduras

rare	San fen shu	→	Rojo	48–55°C
medium rare	Wu fen shu	→	Término medio	55–60°C
medium	Qi fen shu	→	Tres cuartos	60–65°C
well done	Quan shu	→	Bien cocido	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

“niuyueke” in Taiwan maps to canonical striploin (loin: longissimus dorsi (short loin)). In Honduras, look for labels such as lomo de cinta. Leaner than ribeye; the classic strip steak muscle running along the short loin.