Can vysoký 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

rib primal · Slovakia

vysoký roštenec

Q: What is vysoký roštenec in Estonia?

vysoký roštenec is the Slovakia retail name for the ribeye, which sits on the rib primal. In Estonia, the same cut is most often labeled antrekoot.

Q: What is vysoký roštenec called in Estonia?

Look for antrekoot—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštenec from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Estonia, this cut is antrekoot.

Exact match · Confidence 0.90

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Estoniaantrekoot

What is this cut →Global guide →

How to order steak doneness

Slovakia → Estonia

rare	Krvavý	→	Verine	48–55°C
medium rare	Stredne krvavý	→	Poolverine	55–60°C
medium	Stredne prepečený	→	Poolküps	60–65°C
well done	Prepečený	→	Läbiküpsenud	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

“vysoký roštenec” in Slovakia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Estonia, look for labels such as antrekoot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.