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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What should I ask for at a butcher in Japan?

Ask for "Riburōsu o atsugiri de onegaishimasu" when looking for antrekot in Japan.

rib primal · Ukraine

antrekot

Q: What is antrekot in Japan?

antrekot is the Ukraine retail name for the ribeye, which sits on the rib primal. In Japan, the same cut is most often labeled riburosu or atsugiri riburosu.

Q: What is antrekot called in Japan?

Look for riburosu, atsugiri riburosu—mapped to Ribeye (ribeye).

Q: What primal is antrekot from?

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

In Japan, this cut is riburosu, also sold as atsugiri riburosu.

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 Japanriburosu · atsugiri riburosu

What is this cut →Global guide →

How to order steak doneness

Ukraine → Japan

rare	З кров'ю	→	Rea	48–55°C
medium rare	Medium rare	→	Midiamu rea	55–60°C
medium	Medium	→	Midiamu	60–65°C
well done	Добре просмажений	→	Uerudan	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 Ukraine maps to canonical ribeye (rib: upper rib / rib eye muscle). In Japan, look for labels such as riburosu · atsugiri riburosu. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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antrekot in other countries

Same Ukraine cut, other markets

Ukraine → Albania→Ukraine → Andhra Pradesh→Ukraine → Argentina→Ukraine → Australia→Ukraine → Austria→Ukraine → Bangladesh→Ukraine → Belarus→Ukraine → Belgium→Ukraine → Bolivia→Ukraine → Bosnia & Herzegovina→Ukraine → Brazil→Ukraine → Bulgaria→

Show all 97 destinations →

Ribeye around the world

How other countries name this cut

Albania → Japan (antrikotë)→Argentina → Japan (ojo de bife)→Australia → Japan (scotch fillet)→Austria → Japan (rostbraten)→Belarus → Japan (towsty kray)→Belgium → Japan (entrecôte)→Bolivia → Japan (ojo de bife)→Bosnia & Herzegovina → Japan (pržol)→Bulgaria → Japan (antrikot)→Chile → Japan (lomo vetado)→China → Japan (yanrou)→Costa Rica → Japan (lomo ancho)→

Show all 70 source countries →

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.