Can towsty kray 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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

rib primal · Belarus

towsty kray

Q: What is towsty kray in Latvia?

towsty kray is the Belarus retail name for the ribeye, which sits on the rib primal. In Latvia, the same cut is most often labeled antrekots.

Q: What is towsty kray called in Latvia?

Look for antrekots—mapped to Ribeye (ribeye).

Q: What primal is towsty kray from?

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

In Latvia, this cut is antrekots.

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 Latviaantrekots

What is this cut →Global guide →

How to order steak doneness

Belarus → Latvia

rare	Z kryvyoy	→	Ar asinīm	48–55°C
medium rare	Medium rare	→	Vidēji asiņains	55–60°C
medium	Syarednyay prazharki	→	Vidēji izcepts	60–65°C
well done	Dobra prazhanae	→	Pilnībā izcepts	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

“towsty kray” in Belarus maps to canonical ribeye (rib: upper rib / rib eye muscle). In Latvia, look for labels such as antrekots. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.