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 Costa Rica?

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

What is bife angosto in Costa Rica?

Q: What is bife angosto in Costa Rica?

bife angosto is the Uruguay retail name for the striploin (strip steak), which sits on the loin primal. In Costa Rica, the same cut is most often labeled lomo.

Q: What is bife angosto called in Costa Rica?

Look for lomo—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 lomo in Costa Rica

Ask for: lomo

About this cut

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

loin primal · longissimus dorsi (short loin)

In Costa Rica

lomo

What is this cut?·Global guide

How to order steak doneness

Uruguay → Costa Rica

rareJugoso→Rojo48–55°C

medium rareA punto→Término medio55–60°C

mediumCocido→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Traditional 'Tico' cooking leans Well Done. Churrascarías serve Término Medio as standard for premium cuts like Punta de Solomo.

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

Detailed explanation

“bife angosto” in Uruguay maps to canonical striploin (loin: longissimus dorsi (short loin)). In Costa Rica, look for labels such as lomo. 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.