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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Haben Sie Hohrücken-Steak?" when looking for lomo vetado in Switzerland.

What is lomo vetado in Switzerland?

Q: What is lomo vetado in Switzerland?

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

Q: What is lomo vetado called in Switzerland?

Look for hohrücken—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 hohrücken in Switzerland

Ask for: hohrücken

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 Switzerland

hohrücken

Say this at the butcher

“Haben Sie Hohrücken-Steak?”

'Do you have ribeye?' — must use Hohrücken, NOT entrecôte

What is this cut?·Global guide

How to order steak doneness

Chile → Switzerland

rareA lo inglés→Bleu48–55°C

medium rareA punto→Saignant55–60°C

mediumTres cuartos→À point60–65°C

well doneBien cocido→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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 Switzerland, look for labels such as hohrücken. 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).

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