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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What should I ask for at a butcher in Uzbekistan?

Ask for "Antrekotni qalinroq qilib kesing" when looking for riburosu in Uzbekistan.

rib primal · Japan

riburosu

Q: What is riburosu in Uzbekistan?

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

Q: What is riburosu called in Uzbekistan?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is riburosu from?

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

In Uzbekistan, 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 Uzbekistanantrekot

What is this cut →Global guide →

How to order steak doneness

Japan → Uzbekistan

rare	Rea	→	Xomroq	48–55°C
medium rare	Midiamu rea	→	Kam pishgan	55–60°C
medium	Midiamu	→	O'rtacha	60–65°C
well done	Uerudan	→	Yaxshi pishgan	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 Uzbekistan, look for labels such as antrekot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.