Can grudinka na kistsi 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

rib primal · Ukraine

grudinka na kistsi

Q: What is grudinka na kistsi in Germany?

grudinka na kistsi is the Ukraine retail name for the short ribs, which sits on the rib primal. In Germany, the same cut is most often labeled Querrippe.

Q: What is grudinka na kistsi called in Germany?

Look for Querrippe—mapped to Short Ribs (short ribs).

Q: What primal is grudinka na kistsi from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Germany, this cut is Querrippe.

Close match · Confidence 0.75

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In GermanyQuerrippe

What is this cut →Global guide →

How to order steak doneness

Ukraine → Germany

rare	З кров'ю	→	Blutig	48–55°C
medium rare	Medium rare	→	Rosa	55–60°C
medium	Medium	→	Halb durch	60–65°C
well done	Добре просмажений	→	Durch / Gut durch	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

“grudinka na kistsi” in Ukraine maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Germany, look for labels such as Querrippe. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.