Can antrykot 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Ojo de bife, a punto" when looking for antrykot in Argentina.

What is antrykot in Argentina?

Q: What is antrykot in Argentina?

antrykot is the Poland retail name for the ribeye, which sits on the rib primal. In Argentina, the same cut is most often labeled Ojo de bife.

Q: What is antrykot called in Argentina?

Look for Ojo de bife—mapped to Ribeye (ribeye).

Q: What primal is antrykot from?

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

Exact match

antrykot

is Ojo de bife in Argentina

Ask for: Ojo de bife

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 Argentina

Ojo de bife

Say this at the butcher

“Ojo de bife, a punto”

Ojo de bife is the boneless center eye

What is this cut?·Global guide

How to order steak doneness

Poland → Argentina

rareKrwisty→Jugoso48–55°C

medium rareŚrednio krwisty→A punto55–60°C

mediumŚrednio wysmażony→Cocido60–65°C

well doneDobrze wysmażony→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“antrykot” in Poland maps to canonical ribeye (rib: upper rib / rib eye muscle). In Argentina, look for labels such as Ojo de bife. 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.