Can ojo de bife 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Ein Entrecôte bitte, medium rosa" when looking for ojo de bife in Germany.

What is ojo de bife in Germany?

Q: What is ojo de bife in Germany?

ojo de bife is the Argentina retail name for the ribeye, which sits on the rib primal. In Germany, the same cut is most often labeled Rostbraten.

Q: What is ojo de bife called in Germany?

Look for Rostbraten—mapped to Ribeye (ribeye).

Q: What primal is ojo de bife from?

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

Exact match

ojo de bife

is Rostbraten in Germany

Ask for: Rostbraten

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Germany

Rostbraten

Say this at the butcher

“Ein Entrecôte bitte, medium rosa”

Rosa (pink) is the German equivalent of medium rare

What is this cut?·Global guide

How to order steak doneness

Argentina → Germany

rareJugoso→Blutig48–55°C

medium rareA punto→Rosa55–60°C

mediumCocido→Halb durch60–65°C

well doneBien cocido→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“ojo de bife” in Argentina maps to canonical ribeye (rib: upper rib / rib eye muscle). In Germany, look for labels such as Rostbraten. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.