Can pržol 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What should I ask for at a butcher in Albania?

Ask for "Antrikotë për skarë" when looking for pržol in Albania.

rib primal · Croatia

pržol

Q: What is pržol in Albania?

pržol is the Croatia retail name for the ribeye, which sits on the rib primal. In Albania, the same cut is most often labeled antrikotë.

Q: What is pržol called in Albania?

Look for antrikotë—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

In Albania, this cut is antrikotë.

Close match · Confidence 0.85

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Albaniaantrikotë

What is this cut →Global guide →

How to order steak doneness

Croatia → Albania

rare	Krvavo	→	I gjallë	48–55°C
medium rare	Slabije pečeno	→	Mesatar i rrallë	55–60°C
medium	Srednje pečeno	→	Mesatar	60–65°C
well done	Jače pečeno	→	I pjekur mirë	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

“pržol” in Croatia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Albania, look for labels such as antrikotë. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.