Can tonki kray 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 Guatemala?

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

What is tonki kray in Guatemala?

Q: What is tonki kray in Guatemala?

tonki kray is the Belarus retail name for the striploin (strip steak), which sits on the loin primal. In Guatemala, the same cut is most often labeled lomo de cinta.

Q: What is tonki kray called in Guatemala?

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

Q: What primal is tonki kray from?

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

Close match

tonki kray

is very similar to lomo de cinta in Guatemala

Ask for: lomo de cinta

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Guatemala

lomo de cinta

What is this cut?·Global guide

How to order steak doneness

Belarus → Guatemala

rareZ kryvyoy→Rojo48–55°C

medium rareMedium rare→Término medio55–60°C

mediumSyarednyay prazharki→Tres cuartos60–65°C

well doneDobra prazhanae→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

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

Detailed explanation

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

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.