Can antrekot 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 Guatemala?

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

rib primal · Russia

antrekot

Q: What is antrekot in Guatemala?

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

Q: What is antrekot called in Guatemala?

Look for ribeye—mapped to Ribeye (ribeye).

Q: What primal is antrekot from?

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

In Guatemala, this cut is ribeye.

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 Guatemalaribeye

What is this cut →Global guide →

How to order steak doneness

Russia → Guatemala

rare	С кровью	→	Rojo	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Хорошо прожаренный	→	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

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