Can antrikot 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Дайте рибай стейк, средней прожарки" when looking for antrikot in Russia.

What is antrikot in Russia?

Q: What is antrikot in Russia?

antrikot is the North Macedonia retail name for the ribeye, which sits on the rib primal. In Russia, the same cut is most often labeled antrekot.

Q: What is antrikot called in Russia?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is antrikot from?

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

Close match

antrikot

is very similar to antrekot in Russia

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 Russia

antrekot

Say this at the butcher

“Дайте рибай стейк, средней прожарки”

Modern Russian uses 'ribay' transliteration; 'средней прожарки' = medium

What is this cut?·Global guide

How to order steak doneness

North Macedonia → Russia

rareКрваво→С кровью48–55°C

medium rareСлабо печено→Medium rare55–60°C

mediumСредно печено→Medium60–65°C

well doneДобро печено→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“antrikot” in North Macedonia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Russia, look for labels such as antrekot. 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.