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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

What should I ask for at a butcher in Venezuela?

Ask for "Solomo de cuerito cortado grueso" when looking for nízký roštěnec in Venezuela.

loin primal · Czech Republic

nízký roštěnec

Q: What is nízký roštěnec in Venezuela?

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

Q: What is nízký roštěnec called in Venezuela?

Look for solomo de cuerito—mapped to Striploin (striploin (strip steak)).

Q: What primal is nízký roštěnec from?

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

In Venezuela, this cut is solomo de cuerito.

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 Venezuelasolomo de cuerito

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Venezuela

rare	Krvavý	→	Rojo	48–55°C
medium rare	Středně krvavý	→	Término medio	55–60°C
medium	Středně propečený	→	Tres cuartos	60–65°C
well done	Propečený	→	Bien cocida	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 Venezuela, look for labels such as solomo de cuerito. Leaner than ribeye; the classic strip steak muscle running along the short loin.