Can antrikotë 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Prosil bych vysoký roštěnec, středně krvavý" when looking for antrikotë in Czech Republic.

rib primal · Albania

antrikotë

Q: What is antrikotë in Czech Republic?

antrikotë is the Albania retail name for the ribeye, which sits on the rib primal. In Czech Republic, the same cut is most often labeled vysoký roštěnec.

Q: What is antrikotë called in Czech Republic?

Look for vysoký roštěnec—mapped to Ribeye (ribeye).

Q: What primal is antrikotë from?

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

In Czech Republic, this cut is vysoký roštěnec.

Close match · Confidence 0.85

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Czech Republicvysoký roštěnec

What is this cut →Global guide →

How to order steak doneness

Albania → Czech Republic

rare	I gjallë	→	Krvavý	48–55°C
medium rare	Mesatar i rrallë	→	Středně krvavý	55–60°C
medium	Mesatar	→	Středně propečený	60–65°C
well done	I pjekur mirë	→	Propečený	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

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