Can nízky roštenec 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Beiried, bitte, als Steaks geschnitten" when looking for nízky roštenec in Austria.

loin primal · Slovakia

nízky roštenec

Q: What is nízky roštenec in Austria?

nízky roštenec is the Slovakia retail name for the striploin (strip steak), which sits on the loin primal. In Austria, the same cut is most often labeled beiried.

Q: What is nízky roštenec called in Austria?

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

Q: What primal is nízky roštenec from?

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

In Austria, this cut is beiried.

Exact match · Confidence 0.90

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 Austriabeiried

What is this cut →Global guide →

How to order steak doneness

Slovakia → Austria

rare	Krvavý	→	Blutig	48–55°C
medium rare	Stredne krvavý	→	Rosa	55–60°C
medium	Stredne prepečený	→	Halbdurch	60–65°C
well done	Prepečený	→	Durch	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

“nízky roštenec” in Slovakia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Austria, look for labels such as beiried. Leaner than ribeye; the classic strip steak muscle running along the short loin.