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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What should I ask for at a butcher in Uzbekistan?

Ask for "Antrekotni qalinroq qilib kesing" when looking for antrekoot in Uzbekistan.

What is antrekoot in Uzbekistan?

Q: What is antrekoot in Uzbekistan?

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

Q: What is antrekoot called in Uzbekistan?

Look for antrekot—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 antrekot in Uzbekistan

Ask for: antrekot

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 Uzbekistan

antrekot

Say this at the butcher

“Antrekotni qalinroq qilib kesing”

'Cut the Antrekot thick' — essential for US-style ribeye

What is this cut?·Global guide

How to order steak doneness

Estonia → Uzbekistan

rareVerine→Xomroq48–55°C

medium rarePoolverine→Kam pishgan55–60°C

mediumPoolküps→O'rtacha60–65°C

well doneLäbiküpsenud→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

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 Uzbekistan, look for labels such as antrekot. 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.