Can sirloin mean more than one cut?

This name may also align with Sirloin Cap 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 sirloin in Ecuador.

What is sirloin in Ecuador?

Q: What is sirloin in Ecuador?

sirloin is the United States 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 sirloin called in Ecuador?

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

Q: What primal is sirloin from?

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

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

sirloin

The closest Ecuador equivalent is lomo de asado

Ask for: 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

United States → 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

“sirloin” in United States maps to canonical striploin (loin: longissimus dorsi (short loin)). In Ecuador, look for labels such as lomo de asado. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.

Keep exploring

Alternatives (United States → Ecuador)

picanha

64% · Multiple interpretations

Region: Ecuador

Canonical: sirloin cap

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.