Can yanrou 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Entrecôte, cuisson à point" when looking for yanrou in France.

What is yanrou in France?

Q: What is yanrou in France?

yanrou is the China retail name for the ribeye, which sits on the rib primal. In France, the same cut is most often labeled Entrecôte.

Q: What is yanrou called in France?

Look for Entrecôte—mapped to Ribeye (ribeye).

Q: What primal is yanrou from?

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

Exact match

yanrou

is Entrecôte in France

Ask for: Entrecôte

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In France

Entrecôte

Say this at the butcher

“Entrecôte, cuisson à point”

What is this cut?·Global guide

How to order steak doneness

China → France

rareSan fen shu→Saignant48–55°C

medium rareWu fen shu→À point55–60°C

mediumQi fen shu→Entre à point et bien cuit60–65°C

well doneQuan shu→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

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

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

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