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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Антрикот за скара, алангле" when looking for Entrecote in Bulgaria.

rib primal · France

Entrecote

Q: What is Entrecote in Bulgaria?

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

Q: What is Entrecote called in Bulgaria?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is Entrecote from?

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

In Bulgaria, this cut is antrikot.

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 Bulgariaantrikot

What is this cut →Global guide →

How to order steak doneness

France → Bulgaria

rare	Saignant	→	Алангле	48–55°C
medium rare	À point	→	Средно алангле	55–60°C
medium	Entre à point et bien cuit	→	Средно изпечено	60–65°C
well done	Bien cuit	→	Добре изпечено	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 Bulgaria, look for labels such as antrikot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.