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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

rib primal · Montenegro

pržolica

Q: What is pržolica in Panama?

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

Q: What is pržolica called in Panama?

Look for delmonico—mapped to Ribeye (ribeye).

Q: What primal is pržolica from?

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

In Panama, this cut is delmonico.

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 Panamadelmonico

What is this cut →Global guide →

How to order steak doneness

Montenegro → Panama

rare	Krvavo	→	Término Rojo	48–55°C
medium rare	Slabije pečeno	→	Término Medio	55–60°C
medium	Srednje pečeno	→	Tres Cuartos	60–65°C
well done	Dobro pečeno	→	Bien Cocido	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 Panama, look for labels such as delmonico. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.