Can antrekotas 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Ein Entrecôte bitte, medium rosa" when looking for antrekotas in Germany.

What is antrekotas in Germany?

Q: What is antrekotas in Germany?

antrekotas is the Lithuania retail name for the ribeye, which sits on the rib primal. In Germany, the same cut is most often labeled Rostbraten.

Q: What is antrekotas called in Germany?

Look for Rostbraten—mapped to Ribeye (ribeye).

Q: What primal is antrekotas from?

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

Exact match

antrekotas

is Rostbraten in Germany

Ask for: Rostbraten

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 Germany

Rostbraten

Say this at the butcher

“Ein Entrecôte bitte, medium rosa”

Rosa (pink) is the German equivalent of medium rare

What is this cut?·Global guide

How to order steak doneness

Lithuania → Germany

rareSu krauju→Blutig48–55°C

medium rareVidutiniškai nekeptas→Rosa55–60°C

mediumVidutiniškai iškeptas→Halb durch60–65°C

well doneGerai iškeptas→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

“antrekotas” in Lithuania maps to canonical ribeye (rib: upper rib / rib eye muscle). In Germany, look for labels such as Rostbraten. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.