Can entrecôte 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Антрикот за скара" when looking for entrecôte in North Macedonia.

rib primal · Belgium

entrecôte

Q: What is entrecôte in North Macedonia?

entrecôte is the Belgium retail name for the ribeye, which sits on the rib primal. In North Macedonia, the same cut is most often labeled antrikot.

Q: What is entrecôte called in North Macedonia?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

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

In North Macedonia, this cut is antrikot.

Exact match · Confidence 0.90

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 North Macedoniaantrikot

What is this cut →Global guide →

How to order steak doneness

Belgium → North Macedonia

rare	Saignant	→	Крваво	48–55°C
medium rare	À point	→	Слабо печено	55–60°C
medium	À point cuit	→	Средно печено	60–65°C
well done	Bien cuit	→	Добро печено	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

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