Can bola de 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 Uzbekistan?

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

What is bola de lomo in Uzbekistan?

Q: What is bola de lomo in Uzbekistan?

bola de lomo is the Argentina retail name for the sirloin tip (knuckle), which sits on the round primal. In Uzbekistan, the same cut is most often labeled yongoqcha.

Q: What is bola de lomo called in Uzbekistan?

Look for yongoqcha—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is bola de lomo from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Exact match

bola de lomo

is yongoqcha in Uzbekistan

Ask for: yongoqcha

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In Uzbekistan

yongoqcha

What is this cut?·Global guide

How to order steak doneness

Argentina → Uzbekistan

rareJugoso→Xomroq48–55°C

medium rareA punto→Kam pishgan55–60°C

mediumCocido→O'rtacha60–65°C

well doneBien cocido→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

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

Detailed explanation

“bola de lomo” in Argentina maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Uzbekistan, look for labels such as yongoqcha. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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