Can entrecôte 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Nízký roštěnec, nakrájet na steaky" when looking for entrecôte in Czech Republic.

loin primal · Switzerland

entrecôte

Q: What is entrecôte in Czech Republic?

entrecôte is the Switzerland retail name for the striploin (strip steak), which sits on the loin primal. In Czech Republic, the same cut is most often labeled nízký roštěnec.

Q: What is entrecôte called in Czech Republic?

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

Q: What primal is entrecôte from?

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

In Czech Republic, this cut is nízký roštěnec.

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 Czech Republicnízký roštěnec

What is this cut →Global guide →

How to order steak doneness

Switzerland → Czech Republic

rare	Bleu	→	Krvavý	48–55°C
medium rare	Saignant	→	Středně krvavý	55–60°C
medium	À point	→	Středně propečený	60–65°C
well done	Bien cuit	→	Propečený	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

“entrecôte” in Switzerland maps to canonical striploin (loin: longissimus dorsi (short loin)). In Czech Republic, look for labels such as nízký roštěnec. Leaner than ribeye; the classic strip steak muscle running along the short loin.