Can bife angosto 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What should I ask for at a butcher in Panama?

Ask for "New York cortado grueso, en un solo trozo" when looking for bife angosto in Panama.

What is bife angosto in Panama?

Q: What is bife angosto in Panama?

bife angosto is the Paraguay retail name for the striploin (strip steak), which sits on the loin primal. In Panama, the same cut is most often labeled new york.

Q: What is bife angosto called in Panama?

Look for new york—mapped to Striploin (striploin (strip steak)).

Q: What primal is bife angosto from?

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

Exact match

bife angosto

is new york in Panama

Ask for: new york

About this cut

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

loin primal · longissimus dorsi (short loin)

In Panama

new york

Say this at the butcher

“New York cortado grueso, en un solo trozo”

'New York cut thick, in one piece' — specifies US-style thick steak

What is this cut?·Global guide

How to order steak doneness

Paraguay → Panama

rareRare→Término Rojo48–55°C

medium rareMedium rare→Término Medio55–60°C

mediumMedium→Tres Cuartos60–65°C

well doneWell done→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

“bife angosto” in Paraguay maps to canonical striploin (loin: longissimus dorsi (short loin)). In Panama, look for labels such as new york. 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.