What is entrecôte in Chad?

entrecôte is the Finland retail name for the ribeye, which sits on the rib primal. In Chad, the same cut is most often labeled lahm al-dahar.

Can entrecôte 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 Chad?

In Chad, medium rare is called "Niy shwayya". Rare is "Niy" and well done is "Mistawi tamam".

rib primal · Finland

entrecôte

Q: What is entrecôte called in Chad?

Look for lahm al-dahar—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

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

In Chad, this cut is lahm al-dahar.

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 Chadlahm al-dahar

What is this cut →Global guide →

How to order steak doneness

Finland → Chad

rare	Raaka	→	Niy	48–55°C
medium rare	Medium rare	→	Niy shwayya	55–60°C
medium	Medium	→	Bayn bayn	60–65°C
well done	Kypsä	→	Mistawi tamam	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

“entrecôte” in Finland maps to canonical ribeye (rib: upper rib / rib eye muscle). In Chad, look for labels such as lahm al-dahar. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.