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 Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Ireland?

Ask for "A sirloin steak, medium rare please" when looking for lomo in Ireland.

What is lomo in Ireland?

Q: What is lomo in Ireland?

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

Q: What is lomo called in Ireland?

Look for sirloin—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 sirloin in Ireland

Ask for: sirloin

About this cut

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

loin primal · longissimus dorsi (short loin)

In Ireland

sirloin

Say this at the butcher

“A sirloin steak, medium rare please”

Remember: Irish 'sirloin' = US striploin/NY strip

What is this cut?·Global guide

How to order steak doneness

Costa Rica → Ireland

rareRojo→Rare48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Well done70–100°C

Irish steak culture has shifted toward medium-rare in recent decades. Traditional Sunday roast culture still leans well-done.

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 Ireland, look for labels such as sirloin. 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.