Can vitho keivi 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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What should I ask for at a butcher in Montenegro?

Ask for "Ramstek za roštilj" when looking for vitho keivi in Montenegro.

loin primal · Nagaland

vitho keivi

Q: What is vitho keivi in Montenegro?

vitho keivi is the Nagaland retail name for the striploin (strip steak), which sits on the loin primal. In Montenegro, the same cut is most often labeled ramstek.

Q: What is vitho keivi called in Montenegro?

Look for ramstek—mapped to Striploin (striploin (strip steak)).

Q: What primal is vitho keivi from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Montenegro, this cut is ramstek.

Close match · Confidence 0.80

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Montenegroramstek

What is this cut →Global guide →

How to order steak doneness

Nagaland → Montenegro

rare	Rare	→	Krvavo	48–55°C
medium rare	Medium rare	→	Slabije pečeno	55–60°C
medium	Medium	→	Srednje pečeno	60–65°C
well done	Penuoh	→	Dobro pečeno	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

“vitho keivi” in Nagaland maps to canonical striploin (loin: longissimus dorsi (short loin)). In Montenegro, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.