What is lomo alto in Angola?

lomo alto is the Spain retail name for the ribeye, which sits on the rib primal. In Angola, the same cut is most often labeled acém.

Can lomo alto 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 Angola?

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

rib primal · Spain

lomo alto

Q: What is lomo alto called in Angola?

Look for acém—mapped to Ribeye (ribeye).

Q: What primal is lomo alto from?

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

In Angola, this cut is acém.

Exact match · Confidence 0.92

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 Angolaacém

What is this cut →Global guide →

How to order steak doneness

Spain → Angola

rare	Poco hecho	→	Rare	48–55°C
medium rare	Al punto	→	Medium rare	55–60°C
medium	En su punto	→	Medium	60–65°C
well done	Muy hecho	→	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

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