Can bife ancho con costilla 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

rib primal · Uruguay

bife ancho con costilla

Q: What is bife ancho con costilla in Austria?

bife ancho con costilla is the Uruguay retail name for the prime rib, which sits on the rib primal. In Austria, the same cut is most often labeled hohe rippe.

Q: What is bife ancho con costilla called in Austria?

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

Q: What primal is bife ancho con costilla from?

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

In Austria, this cut is hohe rippe.

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 Austriahohe rippe

What is this cut →Global guide →

How to order steak doneness

Uruguay → Austria

rare	Jugoso	→	Blutig	48–55°C
medium rare	A punto	→	Rosa	55–60°C
medium	Cocido	→	Halbdurch	60–65°C
well done	Bien cocido	→	Durch	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

“bife ancho con costilla” in Uruguay maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Austria, look for labels such as hohe rippe. 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.