Can zabuton 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".

chuck primal · Japan

zabuton

Q: What is zabuton in Spain?

zabuton is the Japan retail name for the chuck eye steak, which sits on the chuck primal. In Spain, the same cut is most often labeled chuck eye steak.

Q: What is zabuton called in Spain?

Look for chuck eye steak—mapped to Chuck Eye Steak (chuck eye steak).

Q: What primal is zabuton from?

Chuck Eye Steak is on the chuck primal (5th rib, where the chuck meets the rib primal).

In Spain, this cut is chuck eye steak.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · 5th rib, where the chuck meets the rib primal · chuck primal

About this cut

The 'poor man's ribeye' — cut from the 5th rib, right where the chuck primal ends and the rib primal begins. Contains the same longissimus dorsi muscle as a ribeye but from a less premium section. Similar marbling at a significantly lower price point. Only 2 steaks per animal from this location.

Primalchuck

Location5th rib, where the chuck meets the rib primal

In Spainchuck eye steak

What is this cut →Global guide →

How to order steak doneness

Japan → Spain

rare	Rea	→	Poco hecho	48–55°C
medium rare	Midiamu rea	→	Al punto	55–60°C
medium	Midiamu	→	En su punto	60–65°C
well done	Uerudan	→	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

“zabuton” in Japan maps to canonical chuck eye steak (chuck: 5th rib, where the chuck meets the rib primal). In Spain, look for labels such as chuck eye steak. The 'poor man's ribeye' — cut from the 5th rib, right where the chuck primal ends and the rib primal begins. Contains the same longissimus dorsi muscle as a ribeye but from a less premium section. Similar marbling at a significantly lower price point. Only 2 steaks per animal from this location.