Can kadera 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What should I ask for at a butcher in Albania?

Ask for "Antrikotë për skarë" when looking for kadera in Albania.

What is kadera in Albania?

Q: What is kadera in Albania?

kadera is the Philippines retail name for the ribeye, which sits on the rib primal. In Albania, the same cut is most often labeled antrikotë.

Q: What is kadera called in Albania?

Look for antrikotë—mapped to Ribeye (ribeye).

Q: What primal is kadera from?

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

Close match

kadera

is very similar to antrikotë in Albania

Ask for: antrikotë

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 Albania

antrikotë

Say this at the butcher

“Antrikotë për skarë”

'Ribeye for grill'

What is this cut?·Global guide

How to order steak doneness

Philippines → Albania

rareHilaw-hilaw pa→I gjallë48–55°C

medium rareMedium rare→Mesatar i rrallë55–60°C

mediumMedium→Mesatar60–65°C

well doneLutong-luto→I pjekur mirë70–100°C

Albanian cuisine strongly favors well-done, especially for grilled meats. Rare steak is uncommon outside Tirana's modern restaurants.

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

Detailed explanation

“kadera” in Philippines maps to canonical ribeye (rib: upper rib / rib eye muscle). In Albania, look for labels such as antrikotë. 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.