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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is lomo liso in North Macedonia?

Q: What is lomo liso in North Macedonia?

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

Q: What is lomo liso called in North Macedonia?

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 North Macedonia

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 North Macedonia

ramstek

What is this cut?·Global guide

How to order steak doneness

Chile → North Macedonia

rareA lo inglés→Крваво48–55°C

medium rareA punto→Слабо печено55–60°C

mediumTres cuartos→Средно печено60–65°C

well doneBien cocido→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje 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 North Macedonia, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short 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.