Can ramstek 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Ich hät gärn es Entrecôte, saignant" when looking for ramstek in Switzerland.

loin primal · North Macedonia

ramstek

Q: What is ramstek in Switzerland?

ramstek is the North Macedonia retail name for the striploin (strip steak), which sits on the loin primal. In Switzerland, the same cut is most often labeled entrecôte.

Q: What is ramstek called in Switzerland?

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

Q: What primal is ramstek from?

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

In Switzerland, this cut is entrecôte.

Close match · Confidence 0.85

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 Switzerlandentrecôte

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Switzerland

rare	Крваво	→	Bleu	48–55°C
medium rare	Слабо печено	→	Saignant	55–60°C
medium	Средно печено	→	À point	60–65°C
well done	Добро печено	→	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

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