Can lomo vetado con costilla 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 Venezuela?

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

What is lomo vetado con costilla in Venezuela?

Q: What is lomo vetado con costilla in Venezuela?

lomo vetado con costilla is the Chile retail name for the prime rib, which sits on the rib primal. In Venezuela, the same cut is most often labeled prime rib.

Q: What is lomo vetado con costilla called in Venezuela?

Look for prime rib—mapped to Prime Rib (prime rib).

Q: What primal is lomo vetado con costilla from?

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

Close match

lomo vetado con costilla

is very similar to prime rib in Venezuela

Ask for: prime rib

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 Venezuela

prime rib

What is this cut?·Global guide

How to order steak doneness

Chile → Venezuela

rareA lo inglés→Rojo48–55°C

medium rareA punto→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocida70–100°C

Venezuelan parrilla culture is firmly Término Medio for premium cuts, particularly Punta Trasera. Traditional home cooking still defaults to Tres Cuartos.

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

Detailed explanation

“lomo vetado con costilla” in Chile maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Venezuela, look for labels such as prime rib. 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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solomo abierto (rib)back ribs (rib)

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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.