Can ojo de bife 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What should I ask for at a butcher in Albania?

Ask for "Antrikotë për skarë" when looking for ojo de bife in Albania.

rib primal · Bolivia

ojo de bife

Q: What is ojo de bife in Albania?

ojo de bife is the Bolivia retail name for the ribeye, which sits on the rib primal. In Albania, the same cut is most often labeled antrikotë.

Q: What is ojo de bife called in Albania?

Look for antrikotë—mapped to Ribeye (ribeye).

Q: What primal is ojo de bife from?

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

In Albania, this cut is antrikotë.

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 Albaniaantrikotë

What is this cut →Global guide →

How to order steak doneness

Bolivia → Albania

rare	Vuelta y vuelta	→	I gjallë	48–55°C
medium rare	Término medio	→	Mesatar i rrallë	55–60°C
medium	Tres cuartos	→	Mesatar	60–65°C
well done	Bien cocido	→	I pjekur mirë	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

“ojo de bife” in Bolivia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Albania, look for labels such as antrikotë. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.