Can rostélyos 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Antrikot istiyorum, orta pişmiş" when looking for rostélyos in Turkey.

rib primal · Hungary

rostélyos

Q: What is rostélyos in Turkey?

rostélyos is the Hungary retail name for the ribeye, which sits on the rib primal. In Turkey, the same cut is most often labeled antrikot.

Q: What is rostélyos called in Turkey?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is rostélyos from?

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

In Turkey, this cut is antrikot.

Close match · Confidence 0.85

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 Turkeyantrikot

What is this cut →Global guide →

How to order steak doneness

Hungary → Turkey

rare	Véresen	→	Az pişmiş	48–55°C
medium rare	Félig nyers	→	Az orta	55–60°C
medium	Közepesen átsütve	→	Orta pişmiş	60–65°C
well done	Jól átsütve	→	Çok pişmiş	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

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