Can lomo vetado 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Антрикот за скара, алангле" when looking for lomo vetado in Bulgaria.

What is lomo vetado in Bulgaria?

Q: What is lomo vetado in Bulgaria?

lomo vetado is the Chile retail name for the ribeye, which sits on the rib primal. In Bulgaria, the same cut is most often labeled antrikot.

Q: What is lomo vetado called in Bulgaria?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is lomo vetado from?

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

Exact match

lomo vetado

is antrikot in Bulgaria

Ask for: antrikot

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 Bulgaria

antrikot

Say this at the butcher

“Антрикот за скара, алангле”

'Ribeye for grill, rare' — using the French-origin Bulgarian term

What is this cut?·Global guide

How to order steak doneness

Chile → Bulgaria

rareA lo inglés→Алангле48–55°C

medium rareA punto→Средно алангле55–60°C

mediumTres cuartos→Средно изпечено60–65°C

well doneBien cocido→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

“lomo vetado” in Chile maps to canonical ribeye (rib: upper rib / rib eye muscle). In Bulgaria, look for labels such as antrikot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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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.