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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Entrecôte, cuisson à point" when looking for lomo vetado in France.

rib primal · Chile

lomo vetado

Q: What is lomo vetado in France?

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

Q: What is lomo vetado called in France?

Look for Entrecôte—mapped to Ribeye (ribeye).

Q: What primal is lomo vetado from?

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

In France, this cut is Entrecôte.

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 FranceEntrecôte

What is this cut →Global guide →

How to order steak doneness

Chile → France

rare	A lo inglés	→	Saignant	48–55°C
medium rare	A punto	→	À point	55–60°C
medium	Tres cuartos	→	Entre à point et bien cuit	60–65°C
well done	Bien cocido	→	Bien cuit	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 France, look for labels such as Entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.