Can scotch fillet mean more than one cut?

This name may also align with Top Sirloin, Ribeye in this dataset—see alternatives below.

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 scotch fillet in Ecuador.

What is scotch fillet in Ecuador?

Q: What is scotch fillet in Ecuador?

scotch fillet is the Singapore 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 scotch fillet called in Ecuador?

Look for lomo de asado—mapped to Striploin (striploin (strip steak)).

Q: What primal is scotch fillet from?

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

Cultural equivalent

the commonwealth sirloin trap singapores peak density

has no direct equivalent in Ecuador. Closest: 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

Singapore → Ecuador

rareRare→Término Inglés48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneWell done→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

“The Commonwealth Sirloin Trap (Singapore's Peak Density)” in Singapore maps to canonical striploin (loin: longissimus dorsi (short loin)). In Ecuador, look for labels such as lomo de asado. 2 other canonical interpretations may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.

Keep exploring

Alternatives (Singapore → Ecuador)

cadera

85% · High confidence match

Region: Ecuador

Canonical: top sirloin

Singapore 'Rump' = US Top Sirloin

bife ancho

85% · High confidence match

Region: Ecuador

Canonical: ribeye

Australian 'Scotch Fillet' = US Ribeye, widely used in Singapore

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.