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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What should I ask for at a butcher in Spain?

Ask for "Chuletón, poco hecho" when looking for vysoký roštěnec in Spain.

rib primal · Czech Republic

vysoký roštěnec

Q: What is vysoký roštěnec in Spain?

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

Q: What is vysoký roštěnec called in Spain?

Look for Entrecot—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštěnec from?

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

In Spain, this cut is Entrecot.

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 SpainEntrecot

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Spain

rare	Krvavý	→	Poco hecho	48–55°C
medium rare	Středně krvavý	→	Al punto	55–60°C
medium	Středně propečený	→	En su punto	60–65°C
well done	Propečený	→	Muy hecho	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 Spain, look for labels such as Entrecot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.