Can antrekots 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is antrekots in Panama?

Q: What is antrekots in Panama?

antrekots is the Latvia retail name for the ribeye, which sits on the rib primal. In Panama, the same cut is most often labeled delmonico.

Q: What is antrekots called in Panama?

Look for delmonico—mapped to Ribeye (ribeye).

Q: What primal is antrekots from?

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

Exact match

antrekots

is delmonico in Panama

Ask for: delmonico

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 Panama

delmonico

What is this cut?·Global guide

How to order steak doneness

Latvia → Panama

rareAr asinīm→Término Rojo48–55°C

medium rareVidēji asiņains→Término Medio55–60°C

mediumVidēji izcepts→Tres Cuartos60–65°C

well donePilnībā izcepts→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

“antrekots” in Latvia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Panama, look for labels such as delmonico. 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.