Can chuletón mean more than one cut?

This name may also align with Ribeye in this dataset—see alternatives below.

How do you order steak doneness in Argentina?

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

rib primal · Spain

chuletón

Q: What is chuletón in Argentina?

chuletón is the Spain retail name for the prime rib, which sits on the rib primal. In Argentina, the same cut is most often labeled Bife ancho con costilla.

Q: What is chuletón called in Argentina?

Look for Bife ancho con costilla—mapped to Prime Rib (prime rib).

Q: What primal is chuletón from?

Prime Rib is on the rib primal (Ribs 6-12, bone-in, with cap and eye).

In Argentina, this cut is Bife ancho con costilla.

Close match · Confidence 0.85

Fig. 1 · Ribs 6-12, bone-in, with cap and eye · rib primal

About this cut

A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.

Primalrib

LocationRibs 6-12, bone-in, with cap and eye

In ArgentinaBife ancho con costilla

What is this cut →Global guide →

How to order steak doneness

Spain → Argentina

rare	Poco hecho	→	Jugoso	48–55°C
medium rare	Al punto	→	A punto	55–60°C
medium	En su punto	→	Cocido	60–65°C
well done	Muy hecho	→	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

“Chuletón” in Spain maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Argentina, look for labels such as Bife ancho con costilla. 1 other canonical interpretation may apply. A bone-in rib roast consisting of the ribeye with the bone, cap (spinalis), and fat layer intact. Premium roasting cut — the classic holiday centerpiece. 'Prime' refers to the cut, not necessarily the USDA grade.