Can riburosu 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Антрикот за скара" when looking for riburosu in North Macedonia.

rib primal · Japan

riburosu

Q: What is riburosu in North Macedonia?

riburosu is the Japan retail name for the ribeye, which sits on the rib primal. In North Macedonia, the same cut is most often labeled antrikot.

Q: What is riburosu called in North Macedonia?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is riburosu from?

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

In North Macedonia, this cut is antrikot.

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 North Macedoniaantrikot

What is this cut →Global guide →

How to order steak doneness

Japan → North Macedonia

rare	Rea	→	Крваво	48–55°C
medium rare	Midiamu rea	→	Слабо печено	55–60°C
medium	Midiamu	→	Средно печено	60–65°C
well done	Uerudan	→	Добро печено	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

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