Can antrikot 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

rib primal · Bulgaria

antrikot

Q: What is antrikot in Netherlands?

antrikot is the Bulgaria retail name for the ribeye, which sits on the rib primal. In Netherlands, the same cut is most often labeled ribeye.

Q: What is antrikot called in Netherlands?

Look for ribeye—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

In Netherlands, this cut is ribeye.

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 Netherlandsribeye

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Netherlands

rare	Алангле	→	Rood	48–55°C
medium rare	Средно алангле	→	Half doorbakken	55–60°C
medium	Средно изпечено	→	Doorbakken	60–65°C
well done	Добре изпечено	→	Goed doorbakken	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

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