Can beiried 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

loin primal · Austria

beiried

Q: What is beiried in Slovakia?

beiried is the Austria retail name for the striploin (strip steak), which sits on the loin primal. In Slovakia, the same cut is most often labeled nízky roštenec.

Q: What is beiried called in Slovakia?

Look for nízky roštenec—mapped to Striploin (striploin (strip steak)).

Q: What primal is beiried from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Slovakia, this cut is nízky roštenec.

Exact match · Confidence 0.90

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Slovakianízky roštenec

What is this cut →Global guide →

How to order steak doneness

Austria → Slovakia

rare	Blutig	→	Krvavý	48–55°C
medium rare	Rosa	→	Stredne krvavý	55–60°C
medium	Halbdurch	→	Stredne prepečený	60–65°C
well done	Durch	→	Prepečený	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“beiried” in Austria maps to canonical striploin (loin: longissimus dorsi (short loin)). In Slovakia, look for labels such as nízky roštenec. Leaner than ribeye; the classic strip steak muscle running along the short loin.