What is acém redondo?
Quick Answer
acém redondo is a regional beef-cut name for the ribeye, on the rib primal (upper rib / rib eye muscle).
People also ask about this cut
What is acém redondo in simple terms?
What is acém redondo called in the United States?
US retail labels for ribeye appear in the names-by-country section; common forms include the mapped English terms listed there.
Where is acém redondo on the cow?
Is acém redondo steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still ribeye anatomically.
Is acém redondo the same as Striploin?
How do I translate acém redondo for travel?
What is another name for acém redondo?
“acém redondo” is a regional beef-cut name that maps to the canonical cut Ribeye (rib primal).
Use the names-by-country section below when shopping or ordering abroad.
Global cut guide
Where it comes from
Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market. It is part of the rib primal (upper rib / rib eye muscle).
In menus and butcher shops it is often discussed next to Striploin, Tenderloin, Sirloin Cap, Short Ribs, Prime Rib, Chuck Roll, Chuck Eye Steak, and Denver Steak.
What it's called in other countries
- Albania: antrikotë · antrikot
- Andhra Pradesh: ribeye
- Argentina: Ojo de bife
- Australia: scotch fillet
- Austria: rostbraten
- Bangladesh: ribeye
- Belarus: towsty kray
- Belgium: entrecôte
- Bhutan: ribeye
- Bolivia: ojo de bife
- Bosnia & Herzegovina: pržol · rozbratna
- Botswana: nama ya dikgopo
- Brazil: Bife de ancho (context)
- Bulgaria: antrikot
- Burkina Faso: poore sogo
- Canada: ribeye
- Central India: ribeye
- Chad: lahm al-dahar
- Chile: Lomo vetado
- China: yanrou
- Coastal-Colonial India (Pondicherry & Daman): ribeye
- Colombia: Lomo vetado (regional)
- Costa Rica: lomo ancho
- Croatia: pržol
- Czech Republic: vysoký roštěnec
- Denmark: Entrecôte
- Ecuador: bife ancho
- Egypt: entrecote
- El Salvador: lomo rollizo
- Estonia: antrekoot
- Ethiopia: ribeye
- Finland: entrecôte
- France: Entrecôte
- Germany: Rostbraten
- Goa: rib goa
- Greece: spalomprizola
- Guatemala: ribeye
- Himachal Pradesh & Uttarakhand: ribeye
- Honduras: lomo ancho
- Hungary: rostélyos
- Indian Islands (Andaman, Nicobar & Lakshadweep): ribeye
- Indonesia: lemusir
- Iran: antrecote
- Ireland: rib steak
- Israel: antricot
- Italy: Costata
- Jammu & Kashmir: ribeye
- Japan: riburosu · atsugiri riburosu
- Karnataka: ribeye
- Kazakhstan: antrekot kz
- Kenya: ribeye
- Kerala: ribeye
- Ladakh: ribeye
- Latvia: antrekots
- Lithuania: antrekotas
- Maharashtra: ribeye
- Malaysia: daging ribeye
- Mali: koko sogo
- Manipur: ribeye
- Meghalaya: ribeye
- Mexico: Ribeye
- Mongolia: ribeye
- Montenegro: pržolica · rozbratna
- Morocco: entrecôte
- Myanmar: ribeye
- Nagaland: ribeye
- Namibia: scotch fillet namibia
- Nepal: ribeye
- Netherlands: ribeye
- New Zealand: scotch fillet nz
- Nicaragua: lomo ancho
- Niger: nama na baya
- Nigeria: nama na baya
- North Macedonia: antrikot · rozbratna
- Northeast India (Other States): ribeye
- Norway: entrecôte
- Pakistan: ribeye
- Panama: delmonico
- Paraguay: Bife ancho
- Peru: bife ancho
- Philippines: kadera
- Poland: antrykot
- Portugal: acém redondo
- Punjab: ribeye
- Qatar: entrecote qa
- Rajasthan: ribeye
- Romania: antricot
- Russia: antrekot
- Saudi Arabia: ribeye sa
- Senegal: guinar gu
- Sikkim: ribeye
- Singapore: scotch fillet · shabu-shabu style
- Slovakia: vysoký roštenec
- Slovenia: visok hrbet
- South Africa: scotch fillet sa
- South Korea: deungsim
- Spain: Entrecot
- Sri Lanka: ribeye
- Sweden: entrecôte
- Switzerland: hohrücken
- Taiwan: shalang · leiyan
- Tamil Nadu: ribeye
- Tanzania: ribeye
- Telangana: ribeye
- Thailand: san klang · nuea tad na
- Turkey: antrikot
- UAE: scotch fillet
- Uganda: ribeye
- Ukraine: antrekot
- United Kingdom: Ribeye
- United States: Ribeye steak · Strip-adjacent rib cuts
- Uruguay: Bife ancho
- Uttar Pradesh: ribeye
- Uzbekistan: antrekot
- Venezuela: solomo abierto
- Vietnam: dau than ngoai · thit bo day
- West Bengal: ribeye
- Zimbabwe: mbiru
Cooking methods
Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the rib primal (upper rib / rib eye muscle), adjust time and temperature to thickness and marbling.
Translations across countries
- Albania → Andhra Pradesh (antrikotë)
- Albania → Argentina (antrikotë)
- Albania → Australia (antrikotë)
- Albania → Austria (antrikotë)
- Albania → Bangladesh (antrikotë)
- Albania → Belarus (antrikotë)
- Albania → Belgium (antrikotë)
- Albania → Bhutan (antrikotë)
- Albania → Bolivia (antrikotë)
- Albania → Bosnia & Herzegovina (antrikotë)
- Albania → Botswana (antrikotë)
- Albania → Brazil (antrikotë)
- Albania → Bulgaria (antrikotë)
- Albania → Burkina Faso (antrikotë)
- Albania → Canada (antrikotë)
- Albania → Chad (antrikotë)
- Albania → Chile (antrikotë)
- Albania → China (antrikotë)
- Albania → Colombia (antrikotë)
- Albania → Costa Rica (antrikotë)
- Albania → Croatia (antrikotë)
- Albania → Czech Republic (antrikotë)
- Albania → Denmark (antrikotë)
- Albania → Ecuador (antrikotë)
- Albania → Egypt (antrikotë)
- Albania → El Salvador (antrikotë)
- Albania → Estonia (antrikotë)
- Albania → Ethiopia (antrikotë)
- Albania → Finland (antrikotë)
- Albania → France (antrikotë)
- Albania → Germany (antrikotë)
- Albania → Goa (antrikotë)
- Albania → Greece (antrikotë)
- Albania → Guatemala (antrikotë)
- Albania → Himachal Pradesh & Uttarakhand (antrikotë)
- Albania → Honduras (antrikotë)
- Albania → Hungary (antrikotë)
- Albania → Central India (antrikotë)
- Albania → Coastal-Colonial India (Pondicherry & Daman) (antrikotë)
- Albania → Indian Islands (Andaman, Nicobar & Lakshadweep) (antrikotë)
Showing 40 of 9477 routes — more in the sitemap.