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 Finland?

In Finland, medium rare is called "Medium rare". Rare is "Raaka" and well done is "Kypsä".

What should I ask for at a butcher in Finland?

Ask for "Haluaisin entrecôten, medium" when looking for antrekot in Finland.

rib primal · Uzbekistan

antrekot

Q: What is antrekot in Finland?

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

Q: What is antrekot called in Finland?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is antrekot from?

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

In Finland, this cut is entrecôte.

Close match · Confidence 0.80

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 Finlandentrecôte

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Finland

rare	Xomroq	→	Raaka	48–55°C
medium rare	Kam pishgan	→	Medium rare	55–60°C
medium	O'rtacha	→	Medium	60–65°C
well done	Yaxshi pishgan	→	Kypsä	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 Uzbekistan maps to canonical ribeye (rib: upper rib / rib eye muscle). In Finland, look for labels such as entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.