Can entrecot 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Θα ήθελα σπαλομπριζόλα, μισοψημένη" when looking for entrecot in Greece.

What is entrecot in Greece?

Q: What is entrecot in Greece?

entrecot is the Spain retail name for the ribeye, which sits on the rib primal. In Greece, the same cut is most often labeled σπαλομπριζόλα.

Q: What is entrecot called in Greece?

Look for σπαλομπριζόλα—mapped to Ribeye (ribeye).

Q: What primal is entrecot from?

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

Exact match

entrecote

is σπαλομπριζόλα in Greece

Ask for: σπαλομπριζόλα

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 Greece

σπαλομπριζόλα

Say this at the butcher

“Θα ήθελα σπαλομπριζόλα, μισοψημένη”

'I'd like a rib steak, medium' — specify σπαλομπριζόλα, NOT generic μπριζόλα

What is this cut?·Global guide

How to order steak doneness

Spain → Greece

rarePoco hecho→Ανίσπαστο48–55°C

medium rareAl punto→Μισοψημένο55–60°C

mediumEn su punto→Μέτριο60–65°C

well doneMuy hecho→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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

Detailed explanation

“entrecot” in Spain maps to canonical ribeye (rib: upper rib / rib eye muscle). In Greece, look for labels such as σπαλομπριζόλα. 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.