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 El Salvador?

In El Salvador, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

rib primal · Chile

lomo vetado

Q: What is lomo vetado in El Salvador?

lomo vetado is the Chile retail name for the ribeye, which sits on the rib primal. In El Salvador, the same cut is most often labeled lomo rollizo.

Q: What is lomo vetado called in El Salvador?

Look for lomo rollizo—mapped to Ribeye (ribeye).

Q: What primal is lomo vetado from?

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

In El Salvador, this cut is lomo rollizo.

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 El Salvadorlomo rollizo

What is this cut →Global guide →

How to order steak doneness

Chile → El Salvador

rare	A lo inglés	→	Rojo	48–55°C
medium rare	A punto	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien cocida	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 El Salvador, look for labels such as lomo rollizo. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.