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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What should I ask for at a butcher in Slovakia?

Ask for "Prosím si vysoký roštenec, stredne krvavý" when looking for pržolica in Slovakia.

rib primal · Montenegro

pržolica

Q: What is pržolica in Slovakia?

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

Q: What is pržolica called in Slovakia?

Look for vysoký roštenec—mapped to Ribeye (ribeye).

Q: What primal is pržolica from?

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

In Slovakia, this cut is vysoký roštenec.

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 Slovakiavysoký roštenec

What is this cut →Global guide →

How to order steak doneness

Montenegro → Slovakia

rare	Krvavo	→	Krvavý	48–55°C
medium rare	Slabije pečeno	→	Stredne krvavý	55–60°C
medium	Srednje pečeno	→	Stredne prepečený	60–65°C
well done	Dobro pečeno	→	Prepečený	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 Slovakia, look for labels such as vysoký roštenec. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.