Can antrekoot 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 Singapore?

In Singapore, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in Singapore?

Ask for "Scotch Fillet — grain-fed Australian please" when looking for antrekoot in Singapore.

What is antrekoot in Singapore?

Q: What is antrekoot in Singapore?

antrekoot is the Estonia retail name for the ribeye, which sits on the rib primal. In Singapore, the same cut is most often labeled scotch fillet or shabu-shabu style.

Q: What is antrekoot called in Singapore?

Look for scotch fillet, shabu-shabu style—mapped to Ribeye (ribeye).

Q: What primal is antrekoot from?

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

Exact match

antrekoot

is scotch fillet in Singapore

Ask for: scotch fillet or shabu-shabu style

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 Singapore

scotch fillet · shabu-shabu style

Say this at the butcher

“Scotch Fillet — grain-fed Australian please”

Using Australian terminology explicitly — most accurate at Cold Storage/FairPrice

What is this cut?·Global guide

How to order steak doneness

Estonia → Singapore

rareVerine→Rare48–55°C

medium rarePoolverine→Medium rare55–60°C

mediumPoolküps→Medium60–65°C

well doneLäbiküpsenud→Well done70–100°C

Singapore's high-end steakhouses operate at international standards with the full 5-stage scale (Rare to Well Done). Local 'Zi Char' cuisine and food court beef dishes default to Well Done — especially Beef Hor Fun and stir-fried beef. Singapore is one of the few Southeast Asian cultures where Rare/Medium-Rare is commonly ordered by locals, not just expats.

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

Detailed explanation

“antrekoot” in Estonia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Singapore, look for labels such as scotch fillet · shabu-shabu style. 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.