Can prime rib 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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is prime rib in New Zealand?

Q: What is prime rib in New Zealand?

prime rib is the Canada retail name for the prime rib, which sits on the rib primal. In New Zealand, the same cut is most often labeled ribeye on the bone.

Q: What is prime rib called in New Zealand?

Look for ribeye on the bone—mapped to Prime Rib (prime rib).

Q: What primal is prime rib from?

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

Exact match

prime rib

is ribeye on the bone in New Zealand

Ask for: ribeye on the bone

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.

rib primal · Ribs 6-12, bone-in, with cap and eye

In New Zealand

ribeye on the bone

What is this cut?·Global guide

How to order steak doneness

Canada → New Zealand

rareRare→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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

Detailed explanation

“prime rib” in Canada maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In New Zealand, look for labels such as ribeye on the bone. 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.

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Other countries & routes

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

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