Can antrekot 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Ich hätte gerne einen Rostbraten, rosa bitte" when looking for antrekot in Austria.

What is antrekot in Austria?

Q: What is antrekot in Austria?

antrekot is the Ukraine retail name for the ribeye, which sits on the rib primal. In Austria, the same cut is most often labeled rostbraten.

Q: What is antrekot called in Austria?

Look for rostbraten—mapped to Ribeye (ribeye).

Q: What primal is antrekot from?

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

Close match

antrekot

is very similar to rostbraten in Austria

Ask for: rostbraten

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 Austria

rostbraten

Say this at the butcher

“Ich hätte gerne einen Rostbraten, rosa bitte”

'I'd like a rostbraten, pink please'

What is this cut?·Global guide

How to order steak doneness

Ukraine → Austria

rareЗ кров'ю→Blutig48–55°C

medium rareMedium rare→Rosa55–60°C

mediumMedium→Halbdurch60–65°C

well doneДобре просмажений→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“antrekot” in Ukraine maps to canonical ribeye (rib: upper rib / rib eye muscle). In Austria, look for labels such as rostbraten. 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.