Can Entrecote 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Тоўсты край, стейк, сярэдняй пражарки" when looking for Entrecote in Belarus.

rib primal · France

Entrecote

Q: What is Entrecote in Belarus?

Entrecote is the France retail name for the ribeye, which sits on the rib primal. In Belarus, the same cut is most often labeled towsty kray.

Q: What is Entrecote called in Belarus?

Look for towsty kray—mapped to Ribeye (ribeye).

Q: What primal is Entrecote from?

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

In Belarus, this cut is towsty kray.

Close 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 Belarustowsty kray

What is this cut →Global guide →

How to order steak doneness

France → Belarus

rare	Saignant	→	Z kryvyoy	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	Entre à point et bien cuit	→	Syarednyay prazharki	60–65°C
well done	Bien cuit	→	Dobra prazhanae	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 France maps to canonical ribeye (rib: upper rib / rib eye muscle). In Belarus, look for labels such as towsty kray. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.