Can pržolica 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What should I ask for at a butcher in Denmark?

Ask for "En entrecôte, medium tak" when looking for pržolica in Denmark.

rib primal · Montenegro

pržolica

Q: What is pržolica in Denmark?

pržolica is the Montenegro retail name for the ribeye, which sits on the rib primal. In Denmark, the same cut is most often labeled Entrecôte.

Q: What is pržolica called in Denmark?

Look for Entrecôte—mapped to Ribeye (ribeye).

Q: What primal is pržolica from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Denmark, this cut is Entrecôte.

Close match · Confidence 0.80

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In DenmarkEntrecôte

What is this cut →Global guide →

How to order steak doneness

Montenegro → Denmark

rare	Krvavo	→	Rød	48–55°C
medium rare	Slabije pečeno	→	Medium	55–60°C
medium	Srednje pečeno	→	Medium tilberedt	60–65°C
well done	Dobro pečeno	→	Gennemstegt	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

“pržolica” in Montenegro maps to canonical ribeye (rib: upper rib / rib eye muscle). In Denmark, look for labels such as Entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.