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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Дайте рібай стейк, medium rare" when looking for lomo vetado in Ukraine.

What is lomo vetado in Ukraine?

Q: What is lomo vetado in Ukraine?

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

Q: What is lomo vetado called in Ukraine?

Look for antrekot—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 antrekot in Ukraine

Ask for: antrekot

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 Ukraine

antrekot

Say this at the butcher

“Дайте рібай стейк, medium rare”

Ukrainian restaurants commonly mix English doneness terms

What is this cut?·Global guide

How to order steak doneness

Chile → Ukraine

rareA lo inglés→З кров'ю48–55°C

medium rareA punto→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as antrekot. 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).

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