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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Kontrafile, biftek olarak" when looking for nízký roštěnec in Turkey.

loin primal · Czech Republic

nízký roštěnec

Q: What is nízký roštěnec in Turkey?

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

Q: What is nízký roštěnec called in Turkey?

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

Q: What primal is nízký roštěnec from?

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

In Turkey, this cut is kontrafile.

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 Turkeykontrafile

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Turkey

rare	Krvavý	→	Az pişmiş	48–55°C
medium rare	Středně krvavý	→	Az orta	55–60°C
medium	Středně propečený	→	Orta pişmiş	60–65°C
well done	Propečený	→	Çok pişmiş	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 Turkey, look for labels such as kontrafile. Leaner than ribeye; the classic strip steak muscle running along the short loin.