Can kadera 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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

rib primal · Philippines

kadera

Q: What is kadera in Costa Rica?

kadera is the Philippines retail name for the ribeye, which sits on the rib primal. In Costa Rica, the same cut is most often labeled lomo ancho.

Q: What is kadera called in Costa Rica?

Look for lomo ancho—mapped to Ribeye (ribeye).

Q: What primal is kadera from?

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

In Costa Rica, this cut is lomo ancho.

Close match · Confidence 0.75

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 Costa Ricalomo ancho

What is this cut →Global guide →

How to order steak doneness

Philippines → Costa Rica

rare	Hilaw-hilaw pa	→	Rojo	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Lutong-luto	→	Bien cocido	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

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