Can antrekots 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What should I ask for at a butcher in Croatia?

Ask for "Pržol, na kosti ako imate" when looking for antrekots in Croatia.

rib primal · Latvia

antrekots

Q: What is antrekots in Croatia?

antrekots is the Latvia retail name for the ribeye, which sits on the rib primal. In Croatia, the same cut is most often labeled pržol.

Q: What is antrekots called in Croatia?

Look for pržol—mapped to Ribeye (ribeye).

Q: What primal is antrekots from?

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

In Croatia, this cut is pržol.

Exact match · Confidence 0.90

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 Croatiapržol

What is this cut →Global guide →

How to order steak doneness

Latvia → Croatia

rare	Ar asinīm	→	Krvavo	48–55°C
medium rare	Vidēji asiņains	→	Slabije pečeno	55–60°C
medium	Vidēji izcepts	→	Srednje pečeno	60–65°C
well done	Pilnībā izcepts	→	Jače pečeno	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

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