Can lomo ancho 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What should I ask for at a butcher in Croatia?

Ask for "Pržol, na kosti ako imate" when looking for lomo ancho in Croatia.

rib primal · Costa Rica

lomo ancho

Q: What is lomo ancho in Croatia?

lomo ancho is the Costa Rica retail name for the ribeye, which sits on the rib primal. In Croatia, the same cut is most often labeled pržol.

Q: What is lomo ancho called in Croatia?

Look for pržol—mapped to Ribeye (ribeye).

Q: What primal is lomo ancho from?

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

In Croatia, this cut is pržol.

Exact match · Confidence 0.90

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 Croatiapržol

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Croatia

rare	Rojo	→	Krvavo	48–55°C
medium rare	Término medio	→	Slabije pečeno	55–60°C
medium	Tres cuartos	→	Srednje pečeno	60–65°C
well done	Bien cocido	→	Jače 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 ancho” in Costa Rica maps to canonical ribeye (rib: upper rib / rib eye muscle). In Croatia, look for labels such as pržol. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.