Can rasteh 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What should I ask for at a butcher in Croatia?

Ask for "Ramstek za roštilj, molim" when looking for rasteh in Croatia.

loin primal · Iran

rasteh

Q: What is rasteh in Croatia?

rasteh is the Iran retail name for the striploin (strip steak), which sits on the loin primal. In Croatia, the same cut is most often labeled ramstek.

Q: What is rasteh called in Croatia?

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

Q: What primal is rasteh from?

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

In Croatia, 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 Croatiaramstek

What is this cut →Global guide →

How to order steak doneness

Iran → Croatia

rare	Kham	→	Krvavo	48–55°C
medium rare	Kam-pokhteh	→	Slabije pečeno	55–60°C
medium	Madiyom	→	Srednje pečeno	60–65°C
well done	Kamelan Pokhteh	→	Jače pečeno	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

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