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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

What should I ask for at a butcher in Morocco?

Ask for "أنتريكوط سميك للشواء" when looking for ojo de bife in Morocco.

rib primal · Argentina

ojo de bife

Q: What is ojo de bife in Morocco?

ojo de bife is the Argentina retail name for the ribeye, which sits on the rib primal. In Morocco, the same cut is most often labeled entrecôte.

Q: What is ojo de bife called in Morocco?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is ojo de bife from?

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

In Morocco, this cut is entrecôte.

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 Moroccoentrecôte

What is this cut →Global guide →

How to order steak doneness

Argentina → Morocco

rare	Jugoso	→	Saigant	48–55°C
medium rare	A punto	→	Saignant	55–60°C
medium	Cocido	→	Moyennement	60–65°C
well done	Bien cocido	→	Tayeb Bezzaf	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 Morocco, look for labels such as entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.