Can acém redondo 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Ich hätte gerne einen Rostbraten, rosa bitte" when looking for acém redondo in Austria.

rib primal · Portugal

acém redondo

Q: What is acém redondo in Austria?

acém redondo is the Portugal retail name for the ribeye, which sits on the rib primal. In Austria, the same cut is most often labeled rostbraten.

Q: What is acém redondo called in Austria?

Look for rostbraten—mapped to Ribeye (ribeye).

Q: What primal is acém redondo from?

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

In Austria, this cut is rostbraten.

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 Austriarostbraten

What is this cut →Global guide →

How to order steak doneness

Portugal → Austria

rare	Mal passado	→	Blutig	48–55°C
medium rare	Mal passado/ao ponto	→	Rosa	55–60°C
medium	Ao ponto	→	Halbdurch	60–65°C
well done	Bem passado	→	Durch	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

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