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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What should I ask for at a butcher in Japan?

Ask for "Riburōsu o atsugiri de onegaishimasu" when looking for entrecôte in Japan.

rib primal · Morocco

entrecôte

Q: What is entrecôte in Japan?

entrecôte is the Morocco retail name for the ribeye, which sits on the rib primal. In Japan, the same cut is most often labeled riburosu or atsugiri riburosu.

Q: What is entrecôte called in Japan?

Look for riburosu, atsugiri riburosu—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

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

In Japan, this cut is riburosu, also sold as atsugiri riburosu.

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 Japanriburosu · atsugiri riburosu

What is this cut →Global guide →

How to order steak doneness

Morocco → Japan

rare	Saigant	→	Rea	48–55°C
medium rare	Saignant	→	Midiamu rea	55–60°C
medium	Moyennement	→	Midiamu	60–65°C
well done	Tayeb Bezzaf	→	Uerudan	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 Japan, look for labels such as riburosu · atsugiri riburosu. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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entrecôte in other countries

Same Morocco cut, other markets

Morocco → Albania→Morocco → Andhra Pradesh→Morocco → Argentina→Morocco → Australia→Morocco → Austria→Morocco → Bangladesh→Morocco → Belarus→Morocco → Belgium→Morocco → Bolivia→Morocco → Bosnia & Herzegovina→Morocco → Brazil→Morocco → Bulgaria→

Show all 97 destinations →

Ribeye around the world

How other countries name this cut

Albania → Japan (antrikotë)→Argentina → Japan (ojo de bife)→Australia → Japan (scotch fillet)→Austria → Japan (rostbraten)→Belarus → Japan (towsty kray)→Belgium → Japan (entrecôte)→Bolivia → Japan (ojo de bife)→Bosnia & Herzegovina → Japan (pržol)→Bulgaria → Japan (antrikot)→Chile → Japan (lomo vetado)→China → Japan (yanrou)→Costa Rica → Japan (lomo ancho)→

Show all 70 source countries →

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.