Can deungsim 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is deungsim in Portugal?

Q: What is deungsim in Portugal?

deungsim is the South Korea retail name for the ribeye, which sits on the rib primal. In Portugal, the same cut is most often labeled ribeye.

Q: What is deungsim called in Portugal?

Look for ribeye—mapped to Ribeye (ribeye).

Q: What primal is deungsim from?

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

Close match

deungsim

is very similar to ribeye in Portugal

Ask for: ribeye

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 Portugal

ribeye

What is this cut?·Global guide

How to order steak doneness

South Korea → Portugal

rareRe-eo→Mal passado48–55°C

medium rareMi-di-eom re-eo→Mal passado/ao ponto55–60°C

mediumMi-di-eom→Ao ponto60–65°C

well doneWel-deon→Bem passado70–100°C

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

Detailed explanation

“deungsim” in South Korea maps to canonical ribeye (rib: upper rib / rib eye muscle). In Portugal, look for labels such as ribeye. 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.