Can vysoký 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Θα ήθελα σπαλομπριζόλα, μισοψημένη" when looking for vysoký roštěnec in Greece.

rib primal · Czech Republic

vysoký roštěnec

Q: What is vysoký roštěnec in Greece?

vysoký roštěnec is the Czech Republic retail name for the ribeye, which sits on the rib primal. In Greece, the same cut is most often labeled spalomprizola.

Q: What is vysoký roštěnec called in Greece?

Look for spalomprizola—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštěnec from?

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

In Greece, this cut is spalomprizola.

Exact match · Confidence 0.90

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 Greecespalomprizola

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Greece

rare	Krvavý	→	Ανίσπαστο	48–55°C
medium rare	Středně krvavý	→	Μισοψημένο	55–60°C
medium	Středně propečený	→	Μέτριο	60–65°C
well done	Propečený	→	Καλοψημένο	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

“vysoký roštěnec” in Czech Republic maps to canonical ribeye (rib: upper rib / rib eye muscle). In Greece, look for labels such as spalomprizola. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.