Can fore rib 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 de buey, poco hecho" when looking for fore rib in Spain.

rib primal · Ireland

fore rib

Q: What is fore rib in Spain?

fore rib is the Ireland retail name for the prime rib, which sits on the rib primal. In Spain, the same cut is most often labeled Chuletón.

Q: What is fore rib called in Spain?

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

Q: What primal is fore rib from?

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

In Spain, this cut is Chuletón.

Close match · Confidence 0.85

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 SpainChuletón

What is this cut →Global guide →

How to order steak doneness

Ireland → Spain

rare	Rare	→	Poco hecho	48–55°C
medium rare	Medium rare	→	Al punto	55–60°C
medium	Medium	→	En su punto	60–65°C
well done	Well done	→	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

“fore rib” in Ireland maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Spain, look for labels such as Chuletón. 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.