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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Κόντρα φιλέτο, για σχάρα" when looking for lomo de centro in Greece.

What is lomo de centro in Greece?

Q: What is lomo de centro in Greece?

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

Q: What is lomo de centro called in Greece?

Look for κόντρα—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 κόντρα in Greece

Ask for: κόντρα

About this cut

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

loin primal · longissimus dorsi (short loin)

In Greece

κόντρα

Say this at the butcher

“Κόντρα φιλέτο, για σχάρα”

'Counter-filet, for the grill'

What is this cut?·Global guide

How to order steak doneness

Nicaragua → Greece

rareRojo→Ανίσπαστο48–55°C

medium rareTérmino medio→Μισοψημένο55–60°C

mediumTres cuartos→Μέτριο60–65°C

well doneBien cocido→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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 Greece, look for labels such as κόντρα. 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.