Can Querrippe 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".

rib primal · Germany

Querrippe

Q: What is Querrippe in North Macedonia?

Querrippe is the Germany retail name for the short ribs, which sits on the rib primal. In North Macedonia, the same cut is most often labeled short ribs.

Q: What is Querrippe called in North Macedonia?

Look for short ribs—mapped to Short Ribs (short ribs).

Q: What primal is Querrippe from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In North Macedonia, this cut is short ribs.

Close match · Confidence 0.80

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In North Macedoniashort ribs

What is this cut →Global guide →

How to order steak doneness

Germany → North Macedonia

rare	Blutig	→	Крваво	48–55°C
medium rare	Rosa	→	Слабо печено	55–60°C
medium	Halb durch	→	Средно печено	60–65°C
well done	Durch / Gut durch	→	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

“Querrippe” in Germany maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In North Macedonia, look for labels such as short ribs. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.