Can nizek 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Контрафиле, средно изпечено" when looking for nizek hrbet in Bulgaria.

loin primal · Slovenia

nizek hrbet

Q: What is nizek hrbet in Bulgaria?

nizek hrbet is the Slovenia retail name for the striploin (strip steak), which sits on the loin primal. In Bulgaria, the same cut is most often labeled kontrafile.

Q: What is nizek hrbet called in Bulgaria?

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

Q: What primal is nizek hrbet from?

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

In Bulgaria, 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 Bulgariakontrafile

What is this cut →Global guide →

How to order steak doneness

Slovenia → Bulgaria

rare	Krvavo	→	Алангле	48–55°C
medium rare	Srednje surovo	→	Средно алангле	55–60°C
medium	Srednje pečeno	→	Средно изпечено	60–65°C
well done	Prepečeno	→	Добре изпечено	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

“nizek hrbet” in Slovenia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Bulgaria, look for labels such as kontrafile. Leaner than ribeye; the classic strip steak muscle running along the short loin.