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 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 rostbef" when looking for hátszín in Poland.

loin primal · Hungary

hátszín

Q: What is hátszín in Poland?

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

Q: What is hátszín called in Poland?

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

Q: What primal is hátszín from?

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

In Poland, this cut is rostbef.

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 Polandrostbef

What is this cut →Global guide →

How to order steak doneness

Hungary → Poland

rare	Véresen	→	Krwisty	48–55°C
medium rare	Félig nyers	→	Średnio krwisty	55–60°C
medium	Közepesen átsütve	→	Średnio wysmażony	60–65°C
well done	Jól átsütve	→	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

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