Can Rostbraten 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 Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Ireland?

Ask for "A rib steak, on the bone if you have it" when looking for Rostbraten in Ireland.

rib primal · Germany

Rostbraten

Q: What is Rostbraten in Ireland?

Rostbraten is the Germany retail name for the ribeye, which sits on the rib primal. In Ireland, the same cut is most often labeled rib steak.

Q: What is Rostbraten called in Ireland?

Look for rib steak—mapped to Ribeye (ribeye).

Q: What primal is Rostbraten from?

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

In Ireland, this cut is rib steak.

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 Irelandrib steak

What is this cut →Global guide →

How to order steak doneness

Germany → Ireland

rare	Blutig	→	Rare	48–55°C
medium rare	Rosa	→	Medium rare	55–60°C
medium	Halb durch	→	Medium	60–65°C
well done	Durch / Gut durch	→	Well done	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

“Rostbraten” in Germany maps to canonical ribeye (rib: upper rib / rib eye muscle). In Ireland, look for labels such as rib steak. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.