Can lomo rollizo 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Antrikot istiyorum, orta pişmiş" when looking for lomo rollizo in Turkey.

What is lomo rollizo in Turkey?

Q: What is lomo rollizo in Turkey?

lomo rollizo is the El Salvador retail name for the ribeye, which sits on the rib primal. In Turkey, the same cut is most often labeled antrikot.

Q: What is lomo rollizo called in Turkey?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is lomo rollizo from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Close match

lomo rollizo

is very similar to antrikot in Turkey

Ask for: antrikot

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Turkey

antrikot

Say this at the butcher

“Antrikot istiyorum, orta pişmiş”

'I want ribeye, medium'

What is this cut?·Global guide

How to order steak doneness

El Salvador → Turkey

rareRojo→Az pişmiş48–55°C

medium rareTérmino medio→Az orta55–60°C

mediumTres cuartos→Orta pişmiş60–65°C

well doneBien cocida→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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

Detailed explanation

“lomo rollizo” in El Salvador maps to canonical ribeye (rib: upper rib / rib eye muscle). In Turkey, look for labels such as antrikot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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.