Can hátszín 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".

loin primal · Hungary

hátszín

Q: What is hátszín in North Macedonia?

hátszín is the Hungary retail name for the striploin (strip steak), which sits on the loin primal. In North Macedonia, the same cut is most often labeled ramstek.

Q: What is hátszín called in North Macedonia?

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

Q: What primal is hátszín from?

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

In North Macedonia, this cut is ramstek.

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 North Macedoniaramstek

What is this cut →Global guide →

How to order steak doneness

Hungary → North Macedonia

rare	Véresen	→	Крваво	48–55°C
medium rare	Félig nyers	→	Слабо печено	55–60°C
medium	Közepesen átsütve	→	Средно печено	60–65°C
well done	Jól átsütve	→	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

“hátszín” in Hungary maps to canonical striploin (loin: longissimus dorsi (short loin)). In North Macedonia, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.