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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Prosil bych vysoký roštěnec, středně krvavý" when looking for pržol in Czech Republic.

rib primal · Croatia

pržol

Q: What is pržol in Czech Republic?

pržol is the Croatia retail name for the ribeye, which sits on the rib primal. In Czech Republic, the same cut is most often labeled vysoký roštěnec.

Q: What is pržol called in Czech Republic?

Look for vysoký roštěnec—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

In Czech Republic, this cut is vysoký roštěnec.

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 Czech Republicvysoký roštěnec

What is this cut →Global guide →

How to order steak doneness

Croatia → Czech Republic

rare	Krvavo	→	Krvavý	48–55°C
medium rare	Slabije pečeno	→	Středně krvavý	55–60°C
medium	Srednje pečeno	→	Středně propečený	60–65°C
well done	Jače pečeno	→	Propečený	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 Czech Republic, look for labels such as vysoký roštěnec. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.