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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

rib primal · Singapore

shabu-shabu style

Q: What is shabu-shabu style in Uruguay?

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

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

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

Q: What primal is shabu-shabu style from?

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

In Uruguay, this cut is Bife ancho.

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 UruguayBife ancho

What is this cut →Global guide →

How to order steak doneness

Singapore → Uruguay

rare	Rare	→	Jugoso	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Medium	→	Cocido	60–65°C
well done	Well done	→	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

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