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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Nizek hrbet za steake, prosim" when looking for lomo liso in Slovenia.

What is lomo liso in Slovenia?

Q: What is lomo liso in Slovenia?

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

Q: What is lomo liso called in Slovenia?

Look for nizek hrbet—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 nizek hrbet in Slovenia

Ask for: nizek hrbet

About this cut

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

loin primal · longissimus dorsi (short loin)

In Slovenia

nizek hrbet

Say this at the butcher

“Nizek hrbet za steake, prosim”

'Low back for steaks, please'

What is this cut?·Global guide

How to order steak doneness

Chile → Slovenia

rareA lo inglés→Krvavo48–55°C

medium rareA punto→Srednje surovo55–60°C

mediumTres cuartos→Srednje pečeno60–65°C

well doneBien cocido→Prepečeno70–100°C

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 Slovenia, look for labels such as nizek hrbet. 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.