Can lomo ancho 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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

rib primal · Nicaragua

lomo ancho

Q: What is lomo ancho in Montenegro?

lomo ancho is the Nicaragua retail name for the ribeye, which sits on the rib primal. In Montenegro, the same cut is most often labeled pržolica.

Q: What is lomo ancho called in Montenegro?

Look for pržolica—mapped to Ribeye (ribeye).

Q: What primal is lomo ancho from?

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

In Montenegro, this cut is pržolica.

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 Montenegropržolica

What is this cut →Global guide →

How to order steak doneness

Nicaragua → Montenegro

rare	Rojo	→	Krvavo	48–55°C
medium rare	Término medio	→	Slabije pečeno	55–60°C
medium	Tres cuartos	→	Srednje pečeno	60–65°C
well done	Bien cocido	→	Dobro pečeno	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

“lomo ancho” in Nicaragua maps to canonical ribeye (rib: upper rib / rib eye muscle). In Montenegro, look for labels such as pržolica. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.