Can lomo de centro 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 lomo de centro in Chile.

What is lomo de centro in Chile?

Q: What is lomo de centro in Chile?

lomo de centro is the Nicaragua 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 lomo de centro called in Chile?

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

Q: What primal is lomo de centro from?

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

Exact match

lomo de centro

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

Nicaragua → Chile

rareRojo→A lo inglés48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

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

Detailed explanation

“lomo de centro” in Nicaragua 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.

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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.