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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

rib primal · Panama

delmonico

Q: What is delmonico in Taiwan?

delmonico is the Panama retail name for the ribeye, which sits on the rib primal. In Taiwan, the same cut is most often labeled shalang or leiyan.

Q: What is delmonico called in Taiwan?

Look for shalang, leiyan—mapped to Ribeye (ribeye).

Q: What primal is delmonico from?

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

In Taiwan, this cut is shalang, also sold as leiyan.

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 Taiwanshalang · leiyan

What is this cut →Global guide →

How to order steak doneness

Panama → Taiwan

rare	Término Rojo	→	San fen shu	48–55°C
medium rare	Término Medio	→	Wu fen shu	55–60°C
medium	Tres Cuartos	→	Qi fen shu	60–65°C
well done	Bien Cocido	→	Quan shu	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 Taiwan, look for labels such as shalang · leiyan. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.