What is antrecote in Zimbabwe?

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

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 Zimbabwe?

In Zimbabwe, medium rare is called "Medium rare". Rare is "Rare" and well done is "Yakabikwa zvakanaka / Well done".

rib primal · Iran

antrecote

Q: What is antrecote called in Zimbabwe?

Look for mbiru—mapped to Ribeye (ribeye).

Q: What primal is antrecote from?

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

In Zimbabwe, this cut is mbiru.

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 Zimbabwembiru

What is this cut →Global guide →

How to order steak doneness

Iran → Zimbabwe

rare	Kham	→	Rare	48–55°C
medium rare	Kam-pokhteh	→	Medium rare	55–60°C
medium	Madiyom	→	Medium	60–65°C
well done	Kamelan Pokhteh	→	Yakabikwa zvakanaka / Well done	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 Zimbabwe, look for labels such as mbiru. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.