Can nízký roštěnec 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What should I ask for at a butcher in Chile?

Ask for "Lomo liso, a punto" when looking for nízký roštěnec in Chile.

What is nízký roštěnec in Chile?

Q: What is nízký roštěnec in Chile?

nízký roštěnec is the Czech Republic retail name for the striploin (strip steak), which sits on the loin primal. In Chile, the same cut is most often labeled Lomo liso.

Q: What is nízký roštěnec called in Chile?

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

Q: What primal is nízký roštěnec from?

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

Exact match

nizky rostenec

is Lomo liso in Chile

Ask for: Lomo liso

About this cut

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

loin primal · longissimus dorsi (short loin)

In Chile

Lomo liso

Say this at the butcher

“Lomo liso, a punto”

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Chile

rareKrvavý→A lo inglés48–55°C

medium rareStředně krvavý→A punto55–60°C

mediumStředně propečený→Tres cuartos60–65°C

well donePropečený→Bien cocido70–100°C

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

Detailed explanation

“nízký roštěnec” in Czech Republic maps to canonical striploin (loin: longissimus dorsi (short loin)). In Chile, look for labels such as Lomo liso. 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.