Can ribeye on the bone 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 Guatemala?

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

What is ribeye on the bone in Guatemala?

Q: What is ribeye on the bone in Guatemala?

ribeye on the bone is the New Zealand retail name for the prime rib, which sits on the rib primal. In Guatemala, the same cut is most often labeled lomo compuesto.

Q: What is ribeye on the bone called in Guatemala?

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

Q: What primal is ribeye on the bone from?

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

Close match

ribeye on the bone

is very similar to lomo compuesto in Guatemala

Ask for: lomo compuesto

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 Guatemala

lomo compuesto

What is this cut?·Global guide

How to order steak doneness

New Zealand → Guatemala

rareRare→Rojo48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneWell done→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

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

Detailed explanation

“ribeye on the bone” in New Zealand maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Guatemala, look for labels such as lomo compuesto. 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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ribeye (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.