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 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 antrekoot in Russia.

rib primal · Estonia

antrekoot

Q: What is antrekoot in Russia?

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

Q: What is antrekoot called in Russia?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is antrekoot 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

Estonia → Russia

rare	Verine	→	С кровью	48–55°C
medium rare	Poolverine	→	Medium rare	55–60°C
medium	Poolküps	→	Medium	60–65°C
well done	Läbiküpsenud	→	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

“antrekoot” in Estonia 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.