Can lomo de aguja 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is lomo de aguja in Belgium?

Q: What is lomo de aguja in Belgium?

lomo de aguja is the El Salvador retail name for the striploin (strip steak), which sits on the loin primal. In Belgium, the same cut is most often labeled striploin.

Q: What is lomo de aguja called in Belgium?

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

Q: What primal is lomo de aguja from?

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

Close match

lomo de aguja

is very similar to striploin in Belgium

Ask for: striploin

About this cut

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

loin primal · longissimus dorsi (short loin)

In Belgium

striploin

What is this cut?·Global guide

How to order steak doneness

El Salvador → Belgium

rareRojo→Saignant48–55°C

medium rareTérmino medio→À point55–60°C

mediumTres cuartos→À point cuit60–65°C

well doneBien cocida→Bien cuit70–100°C

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

Detailed explanation

“lomo de aguja” in El Salvador maps to canonical striploin (loin: longissimus dorsi (short loin)). In Belgium, look for labels such as striploin. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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Compare with similar cuts

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.