Can nízký roštěnec 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What should I ask for at a butcher in Croatia?

Ask for "Ramstek za roštilj, molim" when looking for nízký roštěnec in Croatia.

loin primal · Czech Republic

nízký roštěnec

Q: What is nízký roštěnec in Croatia?

nízký roštěnec is the Czech Republic retail name for the striploin (strip steak), which sits on the loin primal. In Croatia, the same cut is most often labeled ramstek.

Q: What is nízký roštěnec called in Croatia?

Look for ramstek—mapped to Striploin (striploin (strip steak)).

Q: What primal is nízký roštěnec from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Croatia, this cut is ramstek.

Exact match · Confidence 0.90

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Croatiaramstek

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Croatia

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	→	Jače 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

“nízký roštěnec” in Czech Republic maps to canonical striploin (loin: longissimus dorsi (short loin)). In Croatia, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.