Can lomo compuesto 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Côte de boeuf pour deux, saignante" when looking for lomo compuesto in France.

What is lomo compuesto in France?

Q: What is lomo compuesto in France?

lomo compuesto is the Guatemala retail name for the prime rib, which sits on the rib primal. In France, the same cut is most often labeled Côte de boeuf.

Q: What is lomo compuesto called in France?

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

Q: What primal is lomo compuesto from?

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

Close match

lomo compuesto

is very similar to Côte de boeuf in France

Ask for: Côte de boeuf

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 France

Côte de boeuf

Say this at the butcher

“Côte de boeuf pour deux, saignante”

Côte de boeuf is typically shared — specify number of diners

What is this cut?·Global guide

How to order steak doneness

Guatemala → France

rareRojo→Saignant48–55°C

medium rareTérmino medio→À point55–60°C

mediumTres cuartos→Entre à point et bien cuit60–65°C

well doneBien cocido→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“lomo compuesto” in Guatemala maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In France, look for labels such as Côte de boeuf. 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.

Keep exploring

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Entrecôte (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.