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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

rib primal · Philippines

kadera

Q: What is kadera in Ethiopia?

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

Q: What is kadera called in Ethiopia?

Look for ribeye—mapped to Ribeye (ribeye).

Q: What primal is kadera from?

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

In Ethiopia, this cut is ribeye.

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 Ethiopiaribeye

What is this cut →Global guide →

How to order steak doneness

Philippines → Ethiopia

rare	Hilaw-hilaw pa	→	Tere	48–55°C
medium rare	Medium rare	→	Tibs leb-leb	55–60°C
medium	Medium	→	Yetebese	60–65°C
well done	Lutong-luto	→	Yetebese kibrit	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 Ethiopia, look for labels such as ribeye. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.