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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

rib primal · Czech Republic

žebra

Q: What is žebra in Bosnia & Herzegovina?

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

Q: What is žebra called in Bosnia & Herzegovina?

Look for short ribs—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 Bosnia & Herzegovina, this cut is short ribs.

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 Bosnia & Herzegovinashort ribs

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Bosnia & Herzegovina

rare	Krvavý	→	Krvavo	48–55°C
medium rare	Středně krvavý	→	Slabije pečeno	55–60°C
medium	Středně propečený	→	Srednje pečeno	60–65°C
well done	Propečený	→	Reš pečeno	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 Bosnia & Herzegovina, look for labels such as short ribs. 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.