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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What should I ask for at a butcher in Estonia?

Ask for "Välisfilee, paksult lõigatud" when looking for nízký roštěnec in Estonia.

loin primal · Czech Republic

nízký roštěnec

Q: What is nízký roštěnec in Estonia?

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

Q: What is nízký roštěnec called in Estonia?

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

Q: What primal is nízký roštěnec from?

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

In Estonia, this cut is välisfilee.

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 Estoniavälisfilee

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Estonia

rare	Krvavý	→	Verine	48–55°C
medium rare	Středně krvavý	→	Poolverine	55–60°C
medium	Středně propečený	→	Poolküps	60–65°C
well done	Propečený	→	Läbiküpsenud	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 Estonia, look for labels such as välisfilee. Leaner than ribeye; the classic strip steak muscle running along the short loin.