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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "Kontrafile, biftek olarak" when looking for nízky roštenec in Turkey.

loin primal · Slovakia

nízky roštenec

Q: What is nízky roštenec in Turkey?

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

Q: What is nízky roštenec called in Turkey?

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

Q: What primal is nízky roštenec from?

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

In Turkey, this cut is kontrafile.

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 Turkeykontrafile

What is this cut →Global guide →

How to order steak doneness

Slovakia → Turkey

rare	Krvavý	→	Az pişmiş	48–55°C
medium rare	Stredne krvavý	→	Az orta	55–60°C
medium	Stredne prepečený	→	Orta pişmiş	60–65°C
well done	Prepečený	→	Çok pişmiş	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 Turkey, look for labels such as kontrafile. Leaner than ribeye; the classic strip steak muscle running along the short loin.