Can vysoký roštenec 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is vysoký roštenec in Chile?

Q: What is vysoký roštenec in Chile?

vysoký roštenec is the Slovakia retail name for the ribeye, which sits on the rib primal. In Chile, the same cut is most often labeled Lomo vetado.

Q: What is vysoký roštenec called in Chile?

Look for Lomo vetado—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštenec from?

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

Exact match

vysoky rostenec

is Lomo vetado in Chile

Ask for: Lomo vetado

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 Chile

Lomo vetado

What is this cut?·Global guide

How to order steak doneness

Slovakia → Chile

rareKrvavý→A lo inglés48–55°C

medium rareStredne krvavý→A punto55–60°C

mediumStredne prepečený→Tres cuartos60–65°C

well donePrepečený→Bien cocido70–100°C

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

Detailed explanation

“vysoký roštenec” in Slovakia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Chile, look for labels such as Lomo vetado. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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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.