Can prime rib 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 prime rib in Chile?

Q: What is prime rib in Chile?

prime rib is the United States retail name for the prime rib, which sits on the rib primal. In Chile, the same cut is most often labeled Lomo vetado con costilla.

Q: What is prime rib called in Chile?

Look for Lomo vetado con costilla—mapped to Prime Rib (prime rib).

Q: What primal is prime rib from?

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

Exact match

prime rib

is Lomo vetado con costilla in Chile

Ask for: Lomo vetado 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 Chile

Lomo vetado con costilla

What is this cut?·Global guide

How to order steak doneness

United States → Chile

rareRare→A lo inglés48–55°C

medium rareMedium rare→A punto55–60°C

mediumMedium→Tres cuartos60–65°C

well doneWell done→Bien cocido70–100°C

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

Detailed explanation

“prime rib” in United States maps to canonical prime rib (rib: Ribs 6-12, bone-in, with cap and eye). In Chile, look for labels such as Lomo vetado 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.

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Compare with similar cuts

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.