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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Антрикот за скара" when looking for pržolica in North Macedonia.

rib primal · Montenegro

pržolica

Q: What is pržolica in North Macedonia?

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

Q: What is pržolica called in North Macedonia?

Look for antrikot—mapped to Ribeye (ribeye).

Q: What primal is pržolica from?

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

In North Macedonia, this cut is antrikot.

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 North Macedoniaantrikot

What is this cut →Global guide →

How to order steak doneness

Montenegro → North Macedonia

rare	Krvavo	→	Крваво	48–55°C
medium rare	Slabije pečeno	→	Слабо печено	55–60°C
medium	Srednje pečeno	→	Средно печено	60–65°C
well done	Dobro pečeno	→	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

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