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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What should I ask for at a butcher in Thailand?

Ask for "Ao nuea tad na, ruea pai nung khen-ti krap" when looking for vysoký roštenec in Thailand.

rib primal · Slovakia

vysoký roštenec

Q: What is vysoký roštenec in Thailand?

vysoký roštenec is the Slovakia retail name for the ribeye, which sits on the rib primal. In Thailand, the same cut is most often labeled san klang or nuea tad na.

Q: What is vysoký roštenec called in Thailand?

Look for san klang, nuea tad na—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštenec from?

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

In Thailand, this cut is san klang, also sold as nuea tad na.

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 Thailandsan klang · nuea tad na

What is this cut →Global guide →

How to order steak doneness

Slovakia → Thailand

rare	Krvavý	→	Rae	48–55°C
medium rare	Stredne krvavý	→	Midiam rae	55–60°C
medium	Stredne prepečený	→	Midiam	60–65°C
well done	Prepečený	→	Sook	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 Thailand, look for labels such as san klang · nuea tad na. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.