Can bife angosto con lomo 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is bife angosto con lomo in Brazil?

Q: What is bife angosto con lomo in Brazil?

bife angosto con lomo is the Argentina retail name for the T-bone steak, which sits on the loin primal. In Brazil, the same cut is most often labeled Entrecot or T-bone.

Q: What is bife angosto con lomo called in Brazil?

Look for Entrecot, T-bone—mapped to T Bone (T-bone steak).

Q: What primal is bife angosto con lomo from?

T Bone is on the loin primal (Short loin cross-section, containing T-shaped vertebra).

Exact match

bife angosto con lomo

is Entrecot in Brazil

Ask for: Entrecot or T-bone

About this cut

A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

loin primal · Short loin cross-section, containing T-shaped vertebra

In Brazil

Entrecot · T-bone

What is this cut?·Global guide

How to order steak doneness

Argentina → Brazil

rareJugoso→Mal passada48–55°C

medium rareA punto→Ao ponto para mal55–60°C

mediumCocido→Ao ponto60–65°C

well doneBien cocido→Bem passada70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“bife angosto con lomo” in Argentina maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Brazil, look for labels such as Entrecot · T-bone. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

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Contrafilé (loin)Filé mignon (loin)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.