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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is lomo vetado in Honduras?

Q: What is lomo vetado in Honduras?

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

Q: What is lomo vetado called in Honduras?

Look for lomo ancho—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 lomo ancho in Honduras

Ask for: lomo ancho

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 Honduras

lomo ancho

What is this cut?·Global guide

How to order steak doneness

Chile → Honduras

rareA lo inglés→Rojo48–55°C

medium rareA punto→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Hondurans strongly prefer Bien Cocida in home cooking (especially Plato Típico). Modern steakhouses in San Pedro Sula and Tegucigalpa use Término Medio for grilled cuts.

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 Honduras, look for labels such as lomo ancho. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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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.