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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

loin primal · Czech Republic

nízký roštěnec

Q: What is nízký roštěnec in North Macedonia?

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

Q: What is nízký roštěnec called in North Macedonia?

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 North Macedonia, 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 North Macedoniaramstek

What is this cut →Global guide →

How to order steak doneness

Czech Republic → North Macedonia

rare	Krvavý	→	Крваво	48–55°C
medium rare	Středně krvavý	→	Слабо печено	55–60°C
medium	Středně propečený	→	Средно печено	60–65°C
well done	Propečený	→	Добро печено	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 North Macedonia, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.