Can entrecôte 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Тоўсты край, стейк, сярэдняй пражарки" when looking for entrecôte in Belarus.

rib primal · Morocco

entrecôte

Q: What is entrecôte in Belarus?

entrecôte is the Morocco retail name for the ribeye, which sits on the rib primal. In Belarus, the same cut is most often labeled towsty kray.

Q: What is entrecôte called in Belarus?

Look for towsty kray—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

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

In Belarus, this cut is towsty kray.

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 Belarustowsty kray

What is this cut →Global guide →

How to order steak doneness

Morocco → Belarus

rare	Saigant	→	Z kryvyoy	48–55°C
medium rare	Saignant	→	Medium rare	55–60°C
medium	Moyennement	→	Syarednyay prazharki	60–65°C
well done	Tayeb Bezzaf	→	Dobra prazhanae	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

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