rib primal · Mexico
In United States, this cut is Ribeye steak, also sold as Strip-adjacent rib cuts.
About this cut
Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.
| rare | Rojo | → | Rare |
| medium rare | Término medio | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Well done |
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.
“ribeye” in Mexico maps to canonical ribeye (rib: upper rib / rib eye muscle). In United States, look for labels such as Ribeye steak · Strip-adjacent rib cuts. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.
This information is for educational purposes only and may vary by region or butcher practices.