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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "אני רוצה אנטריקוט, מדיום" when looking for pržol in Israel.

rib primal · Croatia

pržol

Q: What is pržol in Israel?

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

Q: What is pržol called in Israel?

Look for antricot—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

In Israel, this cut is antricot.

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 Israelantricot

What is this cut →Global guide →

How to order steak doneness

Croatia → Israel

rare	Krvavo	→	רייר	48–55°C
medium rare	Slabije pečeno	→	מדיום רייר	55–60°C
medium	Srednje pečeno	→	מדיום	60–65°C
well done	Jače pečeno	→	וול דאן	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 Israel, look for labels such as antricot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.