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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Chuletón, poco hecho" when looking for ojo de bife in Spain.

What is ojo de bife in Spain?

Q: What is ojo de bife in Spain?

ojo de bife is the Bolivia retail name for the ribeye, which sits on the rib primal. In Spain, the same cut is most often labeled Entrecot.

Q: What is ojo de bife called in Spain?

Look for Entrecot—mapped to Ribeye (ribeye).

Q: What primal is ojo de bife from?

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

Close match

ojo de bife

is very similar to Entrecot in Spain

Ask for: Entrecot

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 Spain

Entrecot

Say this at the butcher

“Chuletón, poco hecho”

In Basque Country, ask for txuletón

What is this cut?·Global guide

How to order steak doneness

Bolivia → Spain

rareVuelta y vuelta→Poco hecho48–55°C

medium rareTérmino medio→Al punto55–60°C

mediumTres cuartos→En su punto60–65°C

well doneBien cocido→Muy hecho70–100°C

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

Detailed explanation

“ojo de bife” in Bolivia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Spain, look for labels such as Entrecot. 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.