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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

rib primal · Turkey

antrikot

Q: What is antrikot in Lithuania?

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

Q: What is antrikot called in Lithuania?

Look for antrekotas—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

In Lithuania, this cut is antrekotas.

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 Lithuaniaantrekotas

What is this cut →Global guide →

How to order steak doneness

Turkey → Lithuania

rare	Az pişmiş	→	Su krauju	48–55°C
medium rare	Az orta	→	Vidutiniškai nekeptas	55–60°C
medium	Orta pişmiş	→	Vidutiniškai iškeptas	60–65°C
well done	Çok pişmiş	→	Gerai iškeptas	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 Lithuania, look for labels such as antrekotas. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.