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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Θα ήθελα σπαλομπριζόλα, μισοψημένη" when looking for antrikot in Greece.

rib primal · Turkey

antrikot

Q: What is antrikot in Greece?

antrikot is the Turkey retail name for the ribeye, which sits on the rib primal. In Greece, the same cut is most often labeled spalomprizola.

Q: What is antrikot called in Greece?

Look for spalomprizola—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

In Greece, this cut is spalomprizola.

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 Greecespalomprizola

What is this cut →Global guide →

How to order steak doneness

Turkey → Greece

rare	Az pişmiş	→	Ανίσπαστο	48–55°C
medium rare	Az orta	→	Μισοψημένο	55–60°C
medium	Orta pişmiş	→	Μέτριο	60–65°C
well done	Çok pişmiş	→	Καλοψημένο	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 Turkey maps to canonical ribeye (rib: upper rib / rib eye muscle). In Greece, look for labels such as spalomprizola. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.