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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

What should I ask for at a butcher in Romania?

Ask for "Antricot la grătar, mediu spre rar" when looking for antrikotë in Romania.

rib primal · Albania

antrikotë

Q: What is antrikotë in Romania?

antrikotë is the Albania retail name for the ribeye, which sits on the rib primal. In Romania, the same cut is most often labeled antricot.

Q: What is antrikotë called in Romania?

Look for antricot—mapped to Ribeye (ribeye).

Q: What primal is antrikotë from?

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

In Romania, this cut is antricot.

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 Romaniaantricot

What is this cut →Global guide →

How to order steak doneness

Albania → Romania

rare	I gjallë	→	În sânge	48–55°C
medium rare	Mesatar i rrallë	→	Mediu spre rar	55–60°C
medium	Mesatar	→	Mediu	60–65°C
well done	I pjekur mirë	→	Bine făcut	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 Romania, look for labels such as antricot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.