Can antrecote 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

rib primal · Iran

antrecote

Q: What is antrecote in Uruguay?

antrecote is the Iran retail name for the ribeye, which sits on the rib primal. In Uruguay, the same cut is most often labeled Bife ancho.

Q: What is antrecote called in Uruguay?

Look for Bife ancho—mapped to Ribeye (ribeye).

Q: What primal is antrecote from?

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

In Uruguay, this cut is Bife ancho.

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 UruguayBife ancho

What is this cut →Global guide →

How to order steak doneness

Iran → Uruguay

rare	Kham	→	Jugoso	48–55°C
medium rare	Kam-pokhteh	→	A punto	55–60°C
medium	Madiyom	→	Cocido	60–65°C
well done	Kamelan Pokhteh	→	Bien cocido	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

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