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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Jag vill ha en entrecôte, medium" when looking for vysoký roštěnec in Sweden.

rib primal · Czech Republic

vysoký roštěnec

Q: What is vysoký roštěnec in Sweden?

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

Q: What is vysoký roštěnec called in Sweden?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštěnec from?

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

In Sweden, this cut is entrecôte.

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 Swedenentrecôte

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Sweden

rare	Krvavý	→	Blodig	48–55°C
medium rare	Středně krvavý	→	Medium rare	55–60°C
medium	Středně propečený	→	Medium	60–65°C
well done	Propečený	→	Välstekt	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 Sweden, look for labels such as entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.