Can deungsim 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in China?

Ask for "Yǎn ròu qī fēn shú, xiè xie" when looking for deungsim in China.

rib primal · South Korea

deungsim

Q: What is deungsim in China?

deungsim is the South Korea retail name for the ribeye, which sits on the rib primal. In China, the same cut is most often labeled yanrou.

Q: What is deungsim called in China?

Look for yanrou—mapped to Ribeye (ribeye).

Q: What primal is deungsim from?

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

In China, this cut is yanrou.

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 Chinayanrou

What is this cut →Global guide →

How to order steak doneness

South Korea → China

rare	Re-eo	→	San fen shu	48–55°C
medium rare	Mi-di-eom re-eo	→	Wu fen shu	55–60°C
medium	Mi-di-eom	→	Qi fen shu	60–65°C
well done	Wel-deon	→	Quan shu	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

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