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 Mexico?

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

What should I ask for at a butcher in Mexico?

Ask for "New York, término medio" when looking for bife angosto in Mexico.

What is bife angosto in Mexico?

Q: What is bife angosto in Mexico?

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

Q: What is bife angosto called in Mexico?

Look for Bistec (context)—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 Bistec (context) in Mexico

Ask for: Bistec (context)

About this cut

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

loin primal · longissimus dorsi (short loin)

In Mexico

Bistec (context)

Say this at the butcher

“New York, término medio”

What is this cut?·Global guide

How to order steak doneness

Uruguay → Mexico

rareJugoso→Rojo48–55°C

medium rareA punto→Término medio55–60°C

mediumCocido→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

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 Mexico, look for labels such as Bistec (context). 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.