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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Kérek egy rostélyost, közepesen átsütve" when looking for visok hrbet in Hungary.

rib primal · Slovenia

visok hrbet

Q: What is visok hrbet in Hungary?

visok hrbet is the Slovenia retail name for the ribeye, which sits on the rib primal. In Hungary, the same cut is most often labeled rostélyos.

Q: What is visok hrbet called in Hungary?

Look for rostélyos—mapped to Ribeye (ribeye).

Q: What primal is visok hrbet from?

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

In Hungary, this cut is rostélyos.

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 Hungaryrostélyos

What is this cut →Global guide →

How to order steak doneness

Slovenia → Hungary

rare	Krvavo	→	Véresen	48–55°C
medium rare	Srednje surovo	→	Félig nyers	55–60°C
medium	Srednje pečeno	→	Közepesen átsütve	60–65°C
well done	Prepečeno	→	Jól átsütve	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 Hungary, look for labels such as rostélyos. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.