Can lomo vetado con costilla 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

rib primal · Chile

lomo vetado con costilla

Q: What is lomo vetado con costilla in Bulgaria?

lomo vetado con costilla is the Chile retail name for the prime rib, which sits on the rib primal. In Bulgaria, the same cut is most often labeled garbina.

Q: What is lomo vetado con costilla called in Bulgaria?

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

Q: What primal is lomo vetado con costilla from?

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

In Bulgaria, this cut is garbina.

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 Bulgariagarbina

What is this cut →Global guide →

How to order steak doneness

Chile → Bulgaria

rare	A lo inglés	→	Алангле	48–55°C
medium rare	A punto	→	Средно алангле	55–60°C
medium	Tres cuartos	→	Средно изпечено	60–65°C
well done	Bien cocido	→	Добре изпечено	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 con costilla” in Chile maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Bulgaria, look for labels such as garbina. 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.