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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What should I ask for at a butcher in Poland?

Ask for "Poproszę szponder w długich kawałkach" when looking for Querrippe in Poland.

rib primal · Germany

Querrippe

Q: What is Querrippe in Poland?

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

Q: What is Querrippe called in Poland?

Look for szponder—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 Poland, this cut is szponder.

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 Polandszponder

What is this cut →Global guide →

How to order steak doneness

Germany → Poland

rare	Blutig	→	Krwisty	48–55°C
medium rare	Rosa	→	Średnio krwisty	55–60°C
medium	Halb durch	→	Średnio wysmażony	60–65°C
well done	Durch / Gut durch	→	Dobrze wysmażony	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 Poland, look for labels such as szponder. 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.