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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Дайте рібай стейк, medium rare" when looking for pržol in Ukraine.

rib primal · Croatia

pržol

Q: What is pržol in Ukraine?

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

Q: What is pržol called in Ukraine?

Look for antrekot—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

In Ukraine, this cut is antrekot.

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 Ukraineantrekot

What is this cut →Global guide →

How to order steak doneness

Croatia → Ukraine

rare	Krvavo	→	З кров'ю	48–55°C
medium rare	Slabije pečeno	→	Medium rare	55–60°C
medium	Srednje pečeno	→	Medium	60–65°C
well done	Jače pečeno	→	Добре просмажений	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 Ukraine, look for labels such as antrekot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.