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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Chuletón, poco hecho" when looking for antrikot in Spain.

rib primal · Bulgaria

antrikot

Q: What is antrikot in Spain?

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

Q: What is antrikot called in Spain?

Look for Entrecot—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

In Spain, this cut is Entrecot.

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 SpainEntrecot

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Spain

rare	Алангле	→	Poco hecho	48–55°C
medium rare	Средно алангле	→	Al punto	55–60°C
medium	Средно изпечено	→	En su punto	60–65°C
well done	Добре изпечено	→	Muy hecho	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 Spain, look for labels such as Entrecot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.