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 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 entrecot in Russia.

What is entrecot in Russia?

Q: What is entrecot in Russia?

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

Q: What is entrecot called in Russia?

Look for antrekot—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 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

Spain → Russia

rarePoco hecho→С кровью48–55°C

medium rareAl punto→Medium rare55–60°C

mediumEn su punto→Medium60–65°C

well doneMuy hecho→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

“entrecot” in Spain 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.

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.