Can rib of beef 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

rib primal · United Kingdom

rib of beef

Q: What is rib of beef in Chile?

rib of beef is the United Kingdom retail name for the prime rib, which sits on the rib primal. In Chile, the same cut is most often labeled Lomo vetado con costilla.

Q: What is rib of beef called in Chile?

Look for Lomo vetado con costilla—mapped to Prime Rib (prime rib).

Q: What primal is rib of beef from?

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

In Chile, this cut is Lomo vetado con costilla.

Exact match · Confidence 0.90

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 ChileLomo vetado con costilla

What is this cut →Global guide →

How to order steak doneness

United Kingdom → Chile

rare	Rare	→	A lo inglés	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Well done	→	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

“rib of beef” in United Kingdom maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Chile, look for labels such as Lomo vetado con costilla. 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.