Can lomo ancho 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 "Entrecôte, cuisson à point" when looking for lomo ancho in France.

What is lomo ancho in France?

Q: What is lomo ancho in France?

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

Q: What is lomo ancho called in France?

Look for Entrecôte—mapped to Ribeye (ribeye).

Q: What primal is lomo ancho from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Exact match

lomo ancho

is Entrecôte in France

Ask for: Entrecôte

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 France

Entrecôte

Say this at the butcher

“Entrecôte, cuisson à point”

What is this cut?·Global guide

How to order steak doneness

Honduras → 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 ancho” in Honduras maps to canonical ribeye (rib: upper rib / rib eye muscle). In France, look for labels such as Entrecôte. 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).

Explore more cuts

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