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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

rib primal · Bulgaria

antrikot

Q: What is antrikot in Taiwan?

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

Q: What is antrikot called in Taiwan?

Look for shalang, leiyan—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

In Taiwan, this cut is shalang, also sold as leiyan.

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 Taiwanshalang · leiyan

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Taiwan

rare	Алангле	→	San fen shu	48–55°C
medium rare	Средно алангле	→	Wu fen shu	55–60°C
medium	Средно изпечено	→	Qi fen shu	60–65°C
well done	Добре изпечено	→	Quan shu	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 Taiwan, look for labels such as shalang · leiyan. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.