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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in Belgium?

Ask for "Un entrecôte, saignant s'il vous plaît" when looking for pržol in Belgium.

rib primal · Croatia

pržol

Q: What is pržol in Belgium?

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

Q: What is pržol called in Belgium?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

In Belgium, this cut is entrecôte.

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 Belgiumentrecôte

What is this cut →Global guide →

How to order steak doneness

Croatia → Belgium

rare	Krvavo	→	Saignant	48–55°C
medium rare	Slabije pečeno	→	À point	55–60°C
medium	Srednje pečeno	→	À point cuit	60–65°C
well done	Jače pečeno	→	Bien cuit	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 Belgium, look for labels such as entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.