Can atsugiri riburosu 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 South Africa?

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

What should I ask for at a butcher in South Africa?

Ask for "Class A2 Scotch Fillet, 300 grams" when looking for atsugiri riburosu in South Africa.

rib primal · Japan

atsugiri riburosu

Q: What is atsugiri riburosu in South Africa?

atsugiri riburosu is the Japan retail name for the ribeye, which sits on the rib primal. In South Africa, the same cut is most often labeled scotch fillet sa.

Q: What is atsugiri riburosu called in South Africa?

Look for scotch fillet sa—mapped to Ribeye (ribeye).

Q: What primal is atsugiri riburosu from?

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

In South Africa, this cut is scotch fillet sa.

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 South Africascotch fillet sa

What is this cut →Global guide →

How to order steak doneness

Japan → South Africa

rare	Rea	→	Rare	48–55°C
medium rare	Midiamu rea	→	Medium rare	55–60°C
medium	Midiamu	→	Medium	60–65°C
well done	Uerudan	→	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

“atsugiri riburosu” in Japan maps to canonical ribeye (rib: upper rib / rib eye muscle). In South Africa, look for labels such as scotch fillet sa. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.