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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Hátszín szelet, kérem" when looking for lomo liso in Hungary.

What is lomo liso in Hungary?

Q: What is lomo liso in Hungary?

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

Q: What is lomo liso called in Hungary?

Look for hátszín—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 hátszín in Hungary

Ask for: hátszín

About this cut

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

loin primal · longissimus dorsi (short loin)

In Hungary

hátszín

Say this at the butcher

“Hátszín szelet, kérem”

'Striploin slice, please'

What is this cut?·Global guide

How to order steak doneness

Chile → Hungary

rareA lo inglés→Véresen48–55°C

medium rareA punto→Félig nyers55–60°C

mediumTres cuartos→Közepesen átsütve60–65°C

well doneBien cocido→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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 Hungary, look for labels such as hátszín. 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.