Can Cote De Buf mean more than one cut?

This name may also align with Ribeye in this dataset—see alternatives below.

How do you order steak doneness in Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

rib primal · France

Cote De Buf

Q: What is Cote De Buf in Bulgaria?

Cote De Buf is the France retail name for the prime rib, which sits on the rib primal. In Bulgaria, the same cut is most often labeled garbina.

Q: What is Cote De Buf called in Bulgaria?

Look for garbina—mapped to Prime Rib (prime rib).

Q: What primal is Cote De Buf from?

Prime Rib is on the rib primal (Ribs 6-12, bone-in, with cap and eye).

In Bulgaria, this cut is garbina.

Close match · Confidence 0.90

Fig. 1 · Ribs 6-12, bone-in, with cap and eye · rib primal

About this cut

A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.

Primalrib

LocationRibs 6-12, bone-in, with cap and eye

In Bulgariagarbina

What is this cut →Global guide →

How to order steak doneness

France → Bulgaria

rare	Saignant	→	Алангле	48–55°C
medium rare	À point	→	Средно алангле	55–60°C
medium	Entre à point et bien cuit	→	Средно изпечено	60–65°C
well done	Bien cuit	→	Добре изпечено	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

“Côte de Boeuf” in France maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Bulgaria, look for labels such as garbina. 1 other canonical interpretation may apply. A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.