Can hohe rippe 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

rib primal · Switzerland

hohe rippe

Q: What is hohe rippe in Brazil?

hohe rippe is the Switzerland retail name for the prime rib, which sits on the rib primal. In Brazil, the same cut is most often labeled Bisteca.

Q: What is hohe rippe called in Brazil?

Look for Bisteca—mapped to Prime Rib (prime rib).

Q: What primal is hohe rippe from?

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

In Brazil, this cut is Bisteca.

Close match · Confidence 0.80

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 BrazilBisteca

What is this cut →Global guide →

How to order steak doneness

Switzerland → Brazil

rare	Bleu	→	Mal passada	48–55°C
medium rare	Saignant	→	Ao ponto para mal	55–60°C
medium	À point	→	Ao ponto	60–65°C
well done	Bien cuit	→	Bem passada	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

“hohe rippe” in Switzerland maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Brazil, look for labels such as Bisteca. 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.