Can towsty kray 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What is towsty kray in Slovenia?

Q: What is towsty kray in Slovenia?

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

Q: What is towsty kray called in Slovenia?

Look for visok hrbet—mapped to Ribeye (ribeye).

Q: What primal is towsty kray from?

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

Close match

towsty kray

is very similar to visok hrbet in Slovenia

Ask for: visok hrbet

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Slovenia

visok hrbet

What is this cut?·Global guide

How to order steak doneness

Belarus → Slovenia

rareZ kryvyoy→Krvavo48–55°C

medium rareMedium rare→Srednje surovo55–60°C

mediumSyarednyay prazharki→Srednje pečeno60–65°C

well doneDobra prazhanae→Prepečeno70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

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

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.