Can antrikot 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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

rib primal · North Macedonia

antrikot

Q: What is antrikot in Honduras?

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

Q: What is antrikot called in Honduras?

Look for lomo ancho—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

In Honduras, this cut is lomo ancho.

Close match · Confidence 0.85

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 Honduraslomo ancho

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Honduras

rare	Крваво	→	Rojo	48–55°C
medium rare	Слабо печено	→	Término medio	55–60°C
medium	Средно печено	→	Tres cuartos	60–65°C
well done	Добро печено	→	Bien cocido	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

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