What is pržol in Senegal?

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

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 Senegal?

In Senegal, medium rare is called "Saf-saf trop". Rare is "Saf saf" and well done is "Toggu lool".

rib primal · Croatia

pržol

Q: What is pržol called in Senegal?

Look for guinar gu—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

In Senegal, this cut is guinar gu.

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 Senegalguinar gu

What is this cut →Global guide →

How to order steak doneness

Croatia → Senegal

rare	Krvavo	→	Saf saf	48–55°C
medium rare	Slabije pečeno	→	Saf-saf trop	55–60°C
medium	Srednje pečeno	→	Diam	60–65°C
well done	Jače pečeno	→	Toggu lool	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 Senegal, look for labels such as guinar gu. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.