Can entrecôte 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

rib primal · Belgium

entrecôte

Q: What is entrecôte in Chile?

entrecôte is the Belgium retail name for the ribeye, which sits on the rib primal. In Chile, the same cut is most often labeled Lomo vetado.

Q: What is entrecôte called in Chile?

Look for Lomo vetado—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

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

In Chile, this cut is Lomo vetado.

Exact match · Confidence 0.90

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 ChileLomo vetado

What is this cut →Global guide →

How to order steak doneness

Belgium → Chile

rare	Saignant	→	A lo inglés	48–55°C
medium rare	À point	→	A punto	55–60°C
medium	À point cuit	→	Tres cuartos	60–65°C
well done	Bien cuit	→	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

“entrecôte” in Belgium maps to canonical ribeye (rib: upper rib / rib eye muscle). In Chile, look for labels such as Lomo vetado. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.