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 Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

What should I ask for at a butcher in Ecuador?

Ask for "Lomo de Asado, cortado grueso" when looking for lomo de centro in Ecuador.

What is lomo de centro in Ecuador?

Q: What is lomo de centro in Ecuador?

lomo de centro is the Nicaragua retail name for the striploin (strip steak), which sits on the loin primal. In Ecuador, the same cut is most often labeled lomo de asado.

Q: What is lomo de centro called in Ecuador?

Look for lomo de asado—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 de asado in Ecuador

Ask for: lomo de asado

About this cut

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

loin primal · longissimus dorsi (short loin)

In Ecuador

lomo de asado

Say this at the butcher

“Lomo de Asado, cortado grueso”

'Striploin (NOT ribs!), cut thick' — the disambiguation is implicit in the phrasing

What is this cut?·Global guide

How to order steak doneness

Nicaragua → Ecuador

rareRojo→Término Inglés48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocida70–100°C

Ecuador also splits regionally: the coastal Guayaquil steak culture is closer to international standards (Término Medio); the Sierra (Quito) tradition leans Well Done for home cooking, especially for Bistec Encebollado.

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 Ecuador, look for labels such as lomo de asado. 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.