Can visok hrbet 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

rib primal · Slovenia

visok hrbet

Q: What is visok hrbet in Bolivia?

visok hrbet is the Slovenia retail name for the ribeye, which sits on the rib primal. In Bolivia, the same cut is most often labeled ojo de bife.

Q: What is visok hrbet called in Bolivia?

Look for ojo de bife—mapped to Ribeye (ribeye).

Q: What primal is visok hrbet from?

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

In Bolivia, this cut is ojo de bife.

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 Boliviaojo de bife

What is this cut →Global guide →

How to order steak doneness

Slovenia → Bolivia

rare	Krvavo	→	Vuelta y vuelta	48–55°C
medium rare	Srednje surovo	→	Término medio	55–60°C
medium	Srednje pečeno	→	Tres cuartos	60–65°C
well done	Prepečeno	→	Bien cocido	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

“visok hrbet” in Slovenia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Bolivia, look for labels such as ojo de bife. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.