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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What should I ask for at a butcher in Uzbekistan?

Ask for "Antrekotni qalinroq qilib kesing" when looking for towsty kray in Uzbekistan.

rib primal · Belarus

towsty kray

Q: What is towsty kray in Uzbekistan?

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

Q: What is towsty kray called in Uzbekistan?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is towsty kray from?

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

In Uzbekistan, this cut is antrekot.

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 Uzbekistanantrekot

What is this cut →Global guide →

How to order steak doneness

Belarus → Uzbekistan

rare	Z kryvyoy	→	Xomroq	48–55°C
medium rare	Medium rare	→	Kam pishgan	55–60°C
medium	Syarednyay prazharki	→	O'rtacha	60–65°C
well done	Dobra prazhanae	→	Yaxshi pishgan	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 Uzbekistan, look for labels such as antrekot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.