Can hátszín 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Lomo bajo, al punto" when looking for hátszín in Spain.

What is hátszín in Spain?

Q: What is hátszín in Spain?

hátszín is the Hungary retail name for the striploin (strip steak), which sits on the loin primal. In Spain, the same cut is most often labeled Lomo bajo.

Q: What is hátszín called in Spain?

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

Q: What primal is hátszín from?

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

Exact match

hatszin

is Lomo bajo in Spain

Ask for: Lomo bajo

About this cut

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

loin primal · longissimus dorsi (short loin)

In Spain

Lomo bajo

Say this at the butcher

“Lomo bajo, al punto”

What is this cut?·Global guide

How to order steak doneness

Hungary → Spain

rareVéresen→Poco hecho48–55°C

medium rareFélig nyers→Al punto55–60°C

mediumKözepesen átsütve→En su punto60–65°C

well doneJól átsütve→Muy hecho70–100°C

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

Detailed explanation

“hátszín” in Hungary maps to canonical striploin (loin: longissimus dorsi (short loin)). In Spain, look for labels such as Lomo bajo. 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.