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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Антрикот за скара" when looking for entrecot in North Macedonia.

What is entrecot in North Macedonia?

Q: What is entrecot in North Macedonia?

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

Q: What is entrecot called in North Macedonia?

Look for antrikot—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 antrikot in North Macedonia

Ask for: antrikot

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 North Macedonia

antrikot

Say this at the butcher

“Антрикот за скара”

'Ribeye for grill'

What is this cut?·Global guide

How to order steak doneness

Spain → North Macedonia

rarePoco hecho→Крваво48–55°C

medium rareAl punto→Слабо печено55–60°C

mediumEn su punto→Средно печено60–65°C

well doneMuy hecho→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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 North Macedonia, look for labels such as antrikot. 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.