Can antricot 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What should I ask for at a butcher in Italy?

Ask for "Una costata, cottura al sangue" when looking for antricot in Italy.

rib primal · Romania

antricot

Q: What is antricot in Italy?

antricot is the Romania retail name for the ribeye, which sits on the rib primal. In Italy, the same cut is most often labeled Costata.

Q: What is antricot called in Italy?

Look for Costata—mapped to Ribeye (ribeye).

Q: What primal is antricot from?

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

In Italy, this cut is Costata.

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 ItalyCostata

What is this cut →Global guide →

How to order steak doneness

Romania → Italy

rare	În sânge	→	Al sangue	48–55°C
medium rare	Mediu spre rar	→	Cottura media	55–60°C
medium	Mediu	→	Al punto	60–65°C
well done	Bine făcut	→	Ben cotto	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

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