CarneAtlas

LomovsNew York strip

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both come from the short loin but are very different eating experiences — tenderloin is butter-soft and lean while strip is firmer with more flavour and fat.

Lomo
Beef · Tenderloin

The tenderloin is the least-worked muscle on the animal, running along the inside of the spine, which makes it extraordinarily tender with a fine, buttery texture. It is lean with …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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New York strip
Beef · Loin

The strip steak comes from the short loin after the tenderloin has been removed. It has a firm texture with a moderate fat cap and good marbling, delivering a bold, beefy flavor.…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryLomoNew York strip
🇺🇸United StatesTenderloinNew York strip
🇬🇧United KingdomFilletSirloin steak
🇫🇷FranceFiletFaux-filet / Contre-filet
🇪🇸SpainSolomillo—
🇦🇷ArgentinaLomoBife angosto
🇲🇽MexicoFileteNew York
🇵🇹PortugalLombinhoVazia
🇧🇷BrazilFilé mignonContrafilé
🇮🇹ItalyFilettoControfiletto
🇩🇪GermanyRinderfiletRoastbeef

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