Can delmonico 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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

What should I ask for at a butcher in Morocco?

Ask for "أنتريكوط سميك للشواء" when looking for delmonico in Morocco.

rib primal · Panama

delmonico

Q: What is delmonico in Morocco?

delmonico is the Panama retail name for the ribeye, which sits on the rib primal. In Morocco, the same cut is most often labeled entrecôte.

Q: What is delmonico called in Morocco?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is delmonico from?

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

In Morocco, this cut is entrecôte.

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 Moroccoentrecôte

What is this cut →Global guide →

How to order steak doneness

Panama → Morocco

rare	Término Rojo	→	Saigant	48–55°C
medium rare	Término Medio	→	Saignant	55–60°C
medium	Tres Cuartos	→	Moyennement	60–65°C
well done	Bien Cocido	→	Tayeb Bezzaf	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

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