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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Дайте рібай стейк, medium rare" when looking for entrecot in Ukraine.

What is entrecot in Ukraine?

Q: What is entrecot in Ukraine?

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

Q: What is entrecot called in Ukraine?

Look for антрекот—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 антрекот in Ukraine

Ask for: антрекот

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 Ukraine

антрекот

Say this at the butcher

“Дайте рібай стейк, medium rare”

Ukrainian restaurants commonly mix English doneness terms

What is this cut?·Global guide

How to order steak doneness

Spain → Ukraine

rarePoco hecho→З кров'ю48–55°C

medium rareAl punto→Medium rare55–60°C

mediumEn su punto→Medium60–65°C

well doneMuy hecho→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as антрекот. 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.