Can bife angosto con lomo 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is bife angosto con lomo in Russia?

Q: What is bife angosto con lomo in Russia?

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

Q: What is bife angosto con lomo called in Russia?

Look for ti-bon, porterhaus—mapped to T Bone (T-bone steak).

Q: What primal is bife angosto con lomo from?

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

Exact match

bife angosto con lomo

is ti-bon in Russia

Ask for: ti-bon or porterhaus

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 Russia

ti-bon · porterhaus

What is this cut?·Global guide

How to order steak doneness

Uruguay → Russia

rareJugoso→С кровью48–55°C

medium rareA punto→Medium rare55–60°C

mediumCocido→Medium60–65°C

well doneBien cocido→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“bife angosto con lomo” in Uruguay maps to canonical t bone (loin: Short loin cross-section, containing T-shaped vertebra). In Russia, look for labels such as ti-bon · porterhaus. 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

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tonkiy kray (loin)vyrezka (loin)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.