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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

rib primal · Poland

żeberka

Q: What is żeberka in Sweden?

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

Q: What is żeberka called in Sweden?

Look for revben—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 Sweden, this cut is revben.

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 Swedenrevben

What is this cut →Global guide →

How to order steak doneness

Poland → Sweden

rare	Krwisty	→	Blodig	48–55°C
medium rare	Średnio krwisty	→	Medium rare	55–60°C
medium	Średnio wysmażony	→	Medium	60–65°C
well done	Dobrze wysmażony	→	Välstekt	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 Sweden, look for labels such as revben. 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).