Can côte de bœuf 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

rib primal · Belgium

côte de bœuf

Q: What is côte de bœuf in Portugal?

côte de bœuf is the Belgium retail name for the prime rib, which sits on the rib primal. In Portugal, the same cut is most often labeled prime rib.

Q: What is côte de bœuf called in Portugal?

Look for prime rib—mapped to Prime Rib (prime rib).

Q: What primal is côte de bœuf from?

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

In Portugal, this cut is prime rib.

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 Portugalprime rib

What is this cut →Global guide →

How to order steak doneness

Belgium → Portugal

rare	Saignant	→	Mal passado	48–55°C
medium rare	À point	→	Mal passado/ao ponto	55–60°C
medium	À point cuit	→	Ao ponto	60–65°C
well done	Bien cuit	→	Bem passado	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

“côte de bœuf” in Belgium maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Portugal, look for labels such as prime rib. 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.