Can antricot 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Дайте рибай стейк, средней прожарки" when looking for antricot in Russia.

rib primal · Israel

antricot

Q: What is antricot in Russia?

antricot is the Israel retail name for the ribeye, which sits on the rib primal. In Russia, the same cut is most often labeled antrekot.

Q: What is antricot called in Russia?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is antricot from?

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

In Russia, this cut is antrekot.

Exact match · Confidence 0.95

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 Russiaantrekot

What is this cut →Global guide →

How to order steak doneness

Israel → Russia

rare	רייר	→	С кровью	48–55°C
medium rare	מדיום רייר	→	Medium rare	55–60°C
medium	מדיום	→	Medium	60–65°C
well done	וול דאן	→	Хорошо прожаренный	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

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