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 Ireland?

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

What should I ask for at a butcher in Ireland?

Ask for "A rib steak, on the bone if you have it" when looking for antrecote in Ireland.

What is antrecote in Ireland?

Q: What is antrecote in Ireland?

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

Q: What is antrecote called in Ireland?

Look for rib steak—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 rib steak in Ireland

Ask for: rib steak

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 Ireland

rib steak

Say this at the butcher

“A rib steak, on the bone if you have it”

'Rib steak' = bone-in; 'ribeye' = boneless in Ireland

What is this cut?·Global guide

How to order steak doneness

Iran → Ireland

rareKham→Rare48–55°C

medium rareKam-pokhteh→Medium rare55–60°C

mediumMadiyom→Medium60–65°C

well doneKamelan Pokhteh→Well done70–100°C

Irish steak culture has shifted toward medium-rare in recent decades. Traditional Sunday roast culture still leans well-done.

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 Ireland, look for labels such as rib steak. 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.