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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "אני רוצה אנטריקוט, מדיום" when looking for ojo de bife in Israel.

rib primal · Bolivia

ojo de bife

Q: What is ojo de bife in Israel?

ojo de bife is the Bolivia retail name for the ribeye, which sits on the rib primal. In Israel, the same cut is most often labeled antricot.

Q: What is ojo de bife called in Israel?

Look for antricot—mapped to Ribeye (ribeye).

Q: What primal is ojo de bife from?

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

In Israel, this cut is antricot.

Close match · Confidence 0.85

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 Israelantricot

What is this cut →Global guide →

How to order steak doneness

Bolivia → Israel

rare	Vuelta y vuelta	→	רייר	48–55°C
medium rare	Término medio	→	מדיום רייר	55–60°C
medium	Tres cuartos	→	מדיום	60–65°C
well done	Bien cocido	→	וול דאן	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 Bolivia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Israel, look for labels such as antricot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.