Can ojo de bife 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

rib primal · Argentina

ojo de bife

Q: What is ojo de bife in Brazil?

ojo de bife is the Argentina retail name for the ribeye, which sits on the rib primal. In Brazil, the same cut is most often labeled Bife de ancho (context).

Q: What is ojo de bife called in Brazil?

Look for Bife de ancho (context)—mapped to Ribeye (ribeye).

Q: What primal is ojo de bife from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Brazil, this cut is Bife de ancho (context).

Exact match · Confidence 0.95

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In BrazilBife de ancho (context)

What is this cut →Global guide →

How to order steak doneness

Argentina → Brazil

rare	Jugoso	→	Mal passada	48–55°C
medium rare	A punto	→	Ao ponto para mal	55–60°C
medium	Cocido	→	Ao ponto	60–65°C
well done	Bien cocido	→	Bem passada	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“ojo de bife” in Argentina maps to canonical ribeye (rib: upper rib / rib eye muscle). In Brazil, look for labels such as Bife de ancho (context). Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.