Can entrecot 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is entrecot in Uruguay?

Q: What is entrecot in Uruguay?

entrecot is the Mexico retail name for the prime rib, which sits on the rib primal. In Uruguay, the same cut is most often labeled Bife ancho con costilla.

Q: What is entrecot called in Uruguay?

Look for Bife ancho con costilla—mapped to Prime Rib (prime rib).

Q: What primal is entrecot from?

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

Close match

entrecote

is very similar to Bife ancho con costilla in Uruguay

Ask for: Bife ancho con costilla

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 Uruguay

Bife ancho con costilla

What is this cut?·Global guide

How to order steak doneness

Mexico → Uruguay

rareRojo→Jugoso48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Cocido60–65°C

well doneBien cocido→Bien cocido70–100°C

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

Detailed explanation

“entrecot” in Mexico maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Uruguay, look for labels such as Bife ancho con costilla. 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

Related cuts

Bife ancho (rib)back ribs (rib)

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.