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 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 entrecôte in Uzbekistan.

rib primal · Norway

entrecôte

Q: What is entrecôte in Uzbekistan?

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

Q: What is entrecôte called in Uzbekistan?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

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

In Uzbekistan, this cut is antrekot.

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 Uzbekistanantrekot

What is this cut →Global guide →

How to order steak doneness

Norway → Uzbekistan

rare	Rå	→	Xomroq	48–55°C
medium rare	Medium rå	→	Kam pishgan	55–60°C
medium	Medium	→	O'rtacha	60–65°C
well done	Godt stekt	→	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

“entrecôte” in Norway 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.