Can hohe rippe 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

rib primal · Austria

hohe rippe

Q: What is hohe rippe in Uruguay?

hohe rippe is the Austria retail name for the prime rib, which sits on the rib primal. In Uruguay, the same cut is most often labeled Bife ancho con costilla.

Q: What is hohe rippe called in Uruguay?

Look for Bife ancho con costilla—mapped to Prime Rib (prime rib).

Q: What primal is hohe rippe from?

Prime Rib is on the rib primal (Ribs 6-12, bone-in, with cap and eye).

In Uruguay, this cut is Bife ancho con costilla.

Close match · Confidence 0.85

Fig. 1 · Ribs 6-12, bone-in, with cap and eye · rib primal

About this cut

A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.

Primalrib

LocationRibs 6-12, bone-in, with cap and eye

In UruguayBife ancho con costilla

What is this cut →Global guide →

How to order steak doneness

Austria → Uruguay

rare	Blutig	→	Jugoso	48–55°C
medium rare	Rosa	→	A punto	55–60°C
medium	Halbdurch	→	Cocido	60–65°C
well done	Durch	→	Bien cocido	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

“hohe rippe” in Austria maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Uruguay, look for labels such as Bife ancho con costilla. A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.