Can lomo 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Κόντρα φιλέτο, για σχάρα" when looking for lomo in Greece.

What is lomo in Greece?

Q: What is lomo in Greece?

lomo is the Costa Rica retail name for the striploin (strip steak), which sits on the loin primal. In Greece, the same cut is most often labeled kontra.

Q: What is lomo called in Greece?

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

Q: What primal is lomo from?

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

Close match

lomo

is very similar to kontra in Greece

Ask for: kontra

About this cut

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

loin primal · longissimus dorsi (short loin)

In Greece

kontra

Say this at the butcher

“Κόντρα φιλέτο, για σχάρα”

'Counter-filet, for the grill'

What is this cut?·Global guide

How to order steak doneness

Costa Rica → Greece

rareRojo→Ανίσπαστο48–55°C

medium rareTérmino medio→Μισοψημένο55–60°C

mediumTres cuartos→Μέτριο60–65°C

well doneBien cocido→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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

Detailed explanation

“lomo” in Costa Rica maps to canonical striploin (loin: longissimus dorsi (short loin)). In Greece, look for labels such as kontra. 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.