Can ti-bon 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is ti-bon in Uruguay?

Q: What is ti-bon in Uruguay?

ti-bon is the Russia retail name for the T-bone steak, which sits on the loin primal. In Uruguay, the same cut is most often labeled Bife angosto con lomo.

Q: What is ti-bon called in Uruguay?

Look for Bife angosto con lomo—mapped to T Bone (T-bone steak).

Q: What primal is ti-bon from?

T Bone is on the loin primal (Short loin cross-section, containing T-shaped vertebra).

Close match

ti bon

is very similar to Bife angosto con lomo in Uruguay

Ask for: Bife angosto con lomo

About this cut

A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

loin primal · Short loin cross-section, containing T-shaped vertebra

In Uruguay

Bife angosto con lomo

What is this cut?·Global guide

How to order steak doneness

Russia → Uruguay

rareС кровью→Jugoso48–55°C

medium rareMedium rare→A punto55–60°C

mediumMedium→Cocido60–65°C

well doneХорошо прожаренный→Bien cocido70–100°C

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

Detailed explanation

“ti-bon” in Russia maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Uruguay, look for labels such as Bife angosto con lomo. A cross-section of the short loin that includes both the striploin and a portion of the tenderloin, separated by a T-shaped vertebra. Porterhouse is the same cut from further back, with a larger tenderloin section.

Keep exploring

Related cuts

Bife angosto (loin)Lomo (loin)

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.