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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Antrikot istiyorum, orta pişmiş" when looking for antrekot in Turkey.

What is antrekot in Turkey?

Q: What is antrekot in Turkey?

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

Q: What is antrekot called in Turkey?

Look for antrikot—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 antrikot in Turkey

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 Turkey

antrikot

Say this at the butcher

“Antrikot istiyorum, orta pişmiş”

'I want ribeye, medium'

What is this cut?·Global guide

How to order steak doneness

Ukraine → Turkey

rareЗ кров'ю→Az pişmiş48–55°C

medium rareMedium rare→Az orta55–60°C

mediumMedium→Orta pişmiş60–65°C

well doneДобре просмажений→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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 Turkey, 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.