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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Antrikot istiyorum, orta pişmiş" when looking for lomo vetado in Turkey.

rib primal · Chile

lomo vetado

Q: What is lomo vetado in Turkey?

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

Q: What is lomo vetado called in Turkey?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is lomo vetado from?

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

In Turkey, this cut is antrikot.

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 Turkeyantrikot

What is this cut →Global guide →

How to order steak doneness

Chile → Turkey

rare	A lo inglés	→	Az pişmiş	48–55°C
medium rare	A punto	→	Az orta	55–60°C
medium	Tres cuartos	→	Orta pişmiş	60–65°C
well done	Bien cocido	→	Çok pişmiş	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 Turkey, look for labels such as antrikot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.