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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Дайте рибай стейк, средней прожарки" when looking for antrikot in Russia.

rib primal · Bulgaria

antrikot

Q: What is antrikot in Russia?

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

Q: What is antrikot called in Russia?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

In Russia, this cut is antrekot.

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 Russiaantrekot

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Russia

rare	Алангле	→	С кровью	48–55°C
medium rare	Средно алангле	→	Medium rare	55–60°C
medium	Средно изпечено	→	Medium	60–65°C
well done	Добре изпечено	→	Хорошо прожаренный	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 Russia, look for labels such as antrekot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.