Can lomo bajo 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Contre-filet, cuisson saignante" when looking for lomo bajo in France.

What is lomo bajo in France?

Q: What is lomo bajo in France?

lomo bajo is the Spain retail name for the striploin (strip steak), which sits on the loin primal. In France, the same cut is most often labeled Contre-filet.

Q: What is lomo bajo called in France?

Look for Contre-filet—mapped to Striploin (striploin (strip steak)).

Q: What primal is lomo bajo from?

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

Exact match

lomo bajo

is Contre-filet in France

Ask for: Contre-filet

About this cut

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

loin primal · longissimus dorsi (short loin)

In France

Contre-filet

Say this at the butcher

“Contre-filet, cuisson saignante”

Saignant is the default preferred doneness in France

What is this cut?·Global guide

How to order steak doneness

Spain → France

rarePoco hecho→Saignant48–55°C

medium rareAl punto→À point55–60°C

mediumEn su punto→Entre à point et bien cuit60–65°C

well doneMuy hecho→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“lomo bajo” in Spain maps to canonical striploin (loin: longissimus dorsi (short loin)). In France, look for labels such as Contre-filet. 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.