Can antrecote 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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is antrecote in Honduras?

Q: What is antrecote in Honduras?

antrecote is the Iran retail name for the ribeye, which sits on the rib primal. In Honduras, the same cut is most often labeled lomo ancho.

Q: What is antrecote called in Honduras?

Look for lomo ancho—mapped to Ribeye (ribeye).

Q: What primal is antrecote from?

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

Close match

antrecote

is very similar to lomo ancho in Honduras

Ask for: lomo ancho

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 Honduras

lomo ancho

What is this cut?·Global guide

How to order steak doneness

Iran → Honduras

rareKham→Rojo48–55°C

medium rareKam-pokhteh→Término medio55–60°C

mediumMadiyom→Tres cuartos60–65°C

well doneKamelan Pokhteh→Bien cocido70–100°C

Hondurans strongly prefer Bien Cocida in home cooking (especially Plato Típico). Modern steakhouses in San Pedro Sula and Tegucigalpa use Término Medio for grilled cuts.

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

Detailed explanation

“antrecote” in Iran maps to canonical ribeye (rib: upper rib / rib eye muscle). In Honduras, look for labels such as lomo ancho. 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.