Can żeberka 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".

rib primal · Poland

żeberka

Q: What is żeberka in North Macedonia?

żeberka is the Poland retail name for the beef back ribs, which sits on the rib primal. In North Macedonia, the same cut is most often labeled back ribs.

Q: What is żeberka called in North Macedonia?

Look for back ribs—mapped to Back Ribs (beef back ribs).

Q: What primal is żeberka from?

Back Ribs is on the rib primal (Upper rib bones (dorsal side), removed from the ribeye).

In North Macedonia, this cut is back ribs.

Close match · Confidence 0.75

Fig. 1 · Upper rib bones (dorsal side), removed from the ribeye · rib primal

About this cut

The curved rib bones left after the ribeye is removed. Less meaty than short ribs but tender and flavorful. Popular in American BBQ (baby back ribs are pork; beef back ribs are larger).

Primalrib

LocationUpper rib bones (dorsal side), removed from the ribeye

In North Macedoniaback ribs

What is this cut →Global guide →

How to order steak doneness

Poland → North Macedonia

rare	Krwisty	→	Крваво	48–55°C
medium rare	Średnio krwisty	→	Слабо печено	55–60°C
medium	Średnio wysmażony	→	Средно печено	60–65°C
well done	Dobrze wysmażony	→	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

“żeberka” in Poland maps to canonical back ribs (rib: Upper rib bones (dorsal side), removed from the ribeye). In North Macedonia, look for labels such as back ribs. The curved rib bones left after the ribeye is removed. Less meaty than short ribs but tender and flavorful. Popular in American BBQ (baby back ribs are pork; beef back ribs are larger).