Can lomo vetado 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

rib primal · Chile

lomo vetado

Q: What is lomo vetado in Bosnia & Herzegovina?

lomo vetado is the Chile retail name for the ribeye, which sits on the rib primal. In Bosnia & Herzegovina, the same cut is most often labeled pržol.

Q: What is lomo vetado called in Bosnia & Herzegovina?

Look for pržol—mapped to Ribeye (ribeye).

Q: What primal is lomo vetado from?

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

In Bosnia & Herzegovina, this cut is pržol.

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 Bosnia & Herzegovinapržol

What is this cut →Global guide →

How to order steak doneness

Chile → Bosnia & Herzegovina

rare	A lo inglés	→	Krvavo	48–55°C
medium rare	A punto	→	Slabije pečeno	55–60°C
medium	Tres cuartos	→	Srednje pečeno	60–65°C
well done	Bien cocido	→	Reš pečeno	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

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