Can shabu-shabu style 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 · Singapore

shabu-shabu style

Q: What is shabu-shabu style in Ethiopia?

shabu-shabu style is the Singapore retail name for the ribeye, which sits on the rib primal. In Ethiopia, the same cut is most often labeled ribeye.

Q: What is shabu-shabu style called in Ethiopia?

Look for ribeye—mapped to Ribeye (ribeye).

Q: What primal is shabu-shabu style from?

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

In Ethiopia, this cut is ribeye.

Approximate match · Confidence 0.50

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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

Singapore → Ethiopia

rare	Rare	→	Tere	48–55°C
medium rare	Medium rare	→	Tibs leb-leb	55–60°C
medium	Medium	→	Yetebese	60–65°C
well done	Well done	→	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

“shabu-shabu style” in Singapore 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.