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 Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Ireland?

Ask for "A rib steak, on the bone if you have it" when looking for deungsim in Ireland.

rib primal · South Korea

deungsim

Q: What is deungsim in Ireland?

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

Q: What is deungsim called in Ireland?

Look for rib steak—mapped to Ribeye (ribeye).

Q: What primal is deungsim from?

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

In Ireland, this cut is rib steak.

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 Irelandrib steak

What is this cut →Global guide →

How to order steak doneness

South Korea → Ireland

rare	Re-eo	→	Rare	48–55°C
medium rare	Mi-di-eom re-eo	→	Medium rare	55–60°C
medium	Mi-di-eom	→	Medium	60–65°C
well done	Wel-deon	→	Well done	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 Ireland, look for labels such as rib steak. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.