Can lomo rollizo 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in China?

Ask for "Yǎn ròu qī fēn shú, xiè xie" when looking for lomo rollizo in China.

rib primal · El Salvador

lomo rollizo

Q: What is lomo rollizo in China?

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

Q: What is lomo rollizo called in China?

Look for yanrou—mapped to Ribeye (ribeye).

Q: What primal is lomo rollizo from?

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

In China, this cut is yanrou.

Close match · Confidence 0.85

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 Chinayanrou

What is this cut →Global guide →

How to order steak doneness

El Salvador → China

rare	Rojo	→	San fen shu	48–55°C
medium rare	Término medio	→	Wu fen shu	55–60°C
medium	Tres cuartos	→	Qi fen shu	60–65°C
well done	Bien cocida	→	Quan shu	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 rollizo” in El Salvador maps to canonical ribeye (rib: upper rib / rib eye muscle). In China, look for labels such as yanrou. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.