Can žebra 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

rib primal · Czech Republic

žebra

Q: What is žebra in Belarus?

žebra is the Czech Republic retail name for the short ribs, which sits on the rib primal. In Belarus, the same cut is most often labeled rebry.

Q: What is žebra called in Belarus?

Look for rebry—mapped to Short Ribs (short ribs).

Q: What primal is žebra from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Belarus, this cut is rebry.

Close match · Confidence 0.75

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Belarusrebry

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Belarus

rare	Krvavý	→	Z kryvyoy	48–55°C
medium rare	Středně krvavý	→	Medium rare	55–60°C
medium	Středně propečený	→	Syarednyay prazharki	60–65°C
well done	Propečený	→	Dobra prazhanae	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

“žebra” in Czech Republic maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Belarus, look for labels such as rebry. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.