Can lomo de cinta 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 Finland?

In Finland, medium rare is called "Medium rare". Rare is "Raaka" and well done is "Kypsä".

What should I ask for at a butcher in Finland?

Ask for "Onko teillä ulkofileetä?" when looking for lomo de cinta in Finland.

What is lomo de cinta in Finland?

Q: What is lomo de cinta in Finland?

lomo de cinta is the Guatemala retail name for the striploin (strip steak), which sits on the loin primal. In Finland, the same cut is most often labeled ulkofilee.

Q: What is lomo de cinta called in Finland?

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

Q: What primal is lomo de cinta from?

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

Exact match

lomo de cinta

is ulkofilee in Finland

Ask for: ulkofilee

About this cut

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

loin primal · longissimus dorsi (short loin)

In Finland

ulkofilee

Say this at the butcher

“Onko teillä ulkofileetä?”

'Do you have outside fillet?'

What is this cut?·Global guide

How to order steak doneness

Guatemala → Finland

rareRojo→Raaka48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Kypsä70–100°C

Medium to well-done is the cultural default. Rare is not traditional in Finnish cuisine.

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

Detailed explanation

“lomo de cinta” in Guatemala maps to canonical striploin (loin: longissimus dorsi (short loin)). In Finland, look for labels such as ulkofilee. 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.