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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is lomo de centro in Honduras?

Q: What is lomo de centro in Honduras?

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

Q: What is lomo de centro called in Honduras?

Look for lomo de cinta—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 cinta in Honduras

Ask for: lomo de cinta

About this cut

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

loin primal · longissimus dorsi (short loin)

In Honduras

lomo de cinta

What is this cut?·Global guide

How to order steak doneness

Nicaragua → Honduras

rareRojo→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Hondurans strongly prefer Bien Cocida in home cooking (especially Plato Típico). Modern steakhouses in San Pedro Sula and Tegucigalpa use Término Medio for grilled cuts.

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 Honduras, look for labels such as lomo de cinta. 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).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.