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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Антрикот за скара, алангле" when looking for pržol in Bulgaria.

rib primal · Croatia

pržol

Q: What is pržol in Bulgaria?

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

Q: What is pržol called in Bulgaria?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

In Bulgaria, this cut is antrikot.

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 Bulgariaantrikot

What is this cut →Global guide →

How to order steak doneness

Croatia → Bulgaria

rare	Krvavo	→	Алангле	48–55°C
medium rare	Slabije pečeno	→	Средно алангле	55–60°C
medium	Srednje pečeno	→	Средно изпечено	60–65°C
well done	Jače pečeno	→	Добре изпечено	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 Bulgaria, look for labels such as antrikot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.