Can entrecot 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

rib primal · Spain

entrecot

Q: What is entrecot in Bolivia?

entrecot is the Spain retail name for the ribeye, which sits on the rib primal. In Bolivia, the same cut is most often labeled ojo de bife.

Q: What is entrecot called in Bolivia?

Look for ojo de bife—mapped to Ribeye (ribeye).

Q: What primal is entrecot from?

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

In Bolivia, this cut is ojo de bife.

Exact match · Confidence 0.90

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 Boliviaojo de bife

What is this cut →Global guide →

How to order steak doneness

Spain → Bolivia

rare	Poco hecho	→	Vuelta y vuelta	48–55°C
medium rare	Al punto	→	Término medio	55–60°C
medium	En su punto	→	Tres cuartos	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

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