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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Chuletón, poco hecho" when looking for towsty kray in Spain.

rib primal · Belarus

towsty kray

Q: What is towsty kray in Spain?

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

Q: What is towsty kray called in Spain?

Look for Entrecot—mapped to Ribeye (ribeye).

Q: What primal is towsty kray from?

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

In Spain, this cut is Entrecot.

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 SpainEntrecot

What is this cut →Global guide →

How to order steak doneness

Belarus → Spain

rare	Z kryvyoy	→	Poco hecho	48–55°C
medium rare	Medium rare	→	Al punto	55–60°C
medium	Syarednyay prazharki	→	En su punto	60–65°C
well done	Dobra prazhanae	→	Muy hecho	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 Spain, look for labels such as Entrecot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.