Can rebry 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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What is rebry in Ukraine?

Q: What is rebry in Ukraine?

rebry is the Belarus retail name for the short ribs, which sits on the rib primal. In Ukraine, the same cut is most often labeled грудинка на кістці.

Q: What is rebry called in Ukraine?

Look for грудинка на кістці—mapped to Short Ribs (short ribs).

Q: What primal is rebry from?

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

Close match

rebry

is very similar to грудинка на кістці in Ukraine

Ask for: грудинка на кістці

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.

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

In Ukraine

грудинка на кістці

What is this cut?·Global guide

How to order steak doneness

Belarus → Ukraine

rareZ kryvyoy→З кров'ю48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumSyarednyay prazharki→Medium60–65°C

well doneDobra prazhanae→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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

Detailed explanation

“rebry” in Belarus maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Ukraine, look for labels such as грудинка на кістці. 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.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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