Can thit bo day 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Θα ήθελα σπαλομπριζόλα, μισοψημένη" when looking for thit bo day in Greece.

rib primal · Vietnam

thit bo day

Q: What is thit bo day in Greece?

thit bo day is the Vietnam retail name for the ribeye, which sits on the rib primal. In Greece, the same cut is most often labeled spalomprizola.

Q: What is thit bo day called in Greece?

Look for spalomprizola—mapped to Ribeye (ribeye).

Q: What primal is thit bo day from?

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

In Greece, this cut is spalomprizola.

Close match · Confidence 0.75

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 Greecespalomprizola

What is this cut →Global guide →

How to order steak doneness

Vietnam → Greece

rare	Tái	→	Ανίσπαστο	48–55°C
medium rare	Tái vừa	→	Μισοψημένο	55–60°C
medium	Vừa	→	Μέτριο	60–65°C
well done	Chín kỹ	→	Καλοψημένο	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

“thit bo day” in Vietnam maps to canonical ribeye (rib: upper rib / rib eye muscle). In Greece, look for labels such as spalomprizola. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.