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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Entrecôte, cuisson à point" when looking for pržolica in France.

rib primal · Montenegro

pržolica

Q: What is pržolica in France?

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

Q: What is pržolica called in France?

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 France, 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 FranceEntrecôte

What is this cut →Global guide →

How to order steak doneness

Montenegro → France

rare	Krvavo	→	Saignant	48–55°C
medium rare	Slabije pečeno	→	À point	55–60°C
medium	Srednje pečeno	→	Entre à point et bien cuit	60–65°C
well done	Dobro pečeno	→	Bien cuit	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 France, look for labels such as Entrecôte. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.