Can lomo liso 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What is lomo liso in Bosnia & Herzegovina?

Q: What is lomo liso in Bosnia & Herzegovina?

lomo liso is the Chile retail name for the striploin (strip steak), which sits on the loin primal. In Bosnia & Herzegovina, the same cut is most often labeled ramstek.

Q: What is lomo liso called in Bosnia & Herzegovina?

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

Q: What primal is lomo liso from?

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

Exact match

lomo liso

is ramstek in Bosnia & Herzegovina

Ask for: ramstek

About this cut

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

loin primal · longissimus dorsi (short loin)

In Bosnia & Herzegovina

ramstek

What is this cut?·Global guide

How to order steak doneness

Chile → Bosnia & Herzegovina

rareA lo inglés→Krvavo48–55°C

medium rareA punto→Slabije pečeno55–60°C

mediumTres cuartos→Srednje pečeno60–65°C

well doneBien cocido→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

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

Detailed explanation

“lomo liso” in Chile maps to canonical striploin (loin: longissimus dorsi (short loin)). In Bosnia & Herzegovina, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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Compare with similar cuts

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.