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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Chuletón, poco hecho" when looking for Rostbraten in Spain.

rib primal · Germany

Rostbraten

Q: What is Rostbraten in Spain?

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

Q: What is Rostbraten called in Spain?

Look for Entrecot—mapped to Ribeye (ribeye).

Q: What primal is Rostbraten from?

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

In Spain, this cut is Entrecot.

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 SpainEntrecot

What is this cut →Global guide →

How to order steak doneness

Germany → Spain

rare	Blutig	→	Poco hecho	48–55°C
medium rare	Rosa	→	Al punto	55–60°C
medium	Halb durch	→	En su punto	60–65°C
well done	Durch / Gut durch	→	Muy hecho	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 Spain, look for labels such as Entrecot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.