Can antrekoot 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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

rib primal · Estonia

antrekoot

Q: What is antrekoot in Honduras?

antrekoot is the Estonia retail name for the ribeye, which sits on the rib primal. In Honduras, the same cut is most often labeled lomo ancho.

Q: What is antrekoot called in Honduras?

Look for lomo ancho—mapped to Ribeye (ribeye).

Q: What primal is antrekoot from?

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

In Honduras, this cut is lomo ancho.

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 Honduraslomo ancho

What is this cut →Global guide →

How to order steak doneness

Estonia → Honduras

rare	Verine	→	Rojo	48–55°C
medium rare	Poolverine	→	Término medio	55–60°C
medium	Poolküps	→	Tres cuartos	60–65°C
well done	Läbiküpsenud	→	Bien cocido	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

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