Can pržol 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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

What should I ask for at a butcher in Morocco?

Ask for "أنتريكوط سميك للشواء" when looking for pržol in Morocco.

What is pržol in Morocco?

Q: What is pržol in Morocco?

pržol is the Croatia retail name for the ribeye, which sits on the rib primal. In Morocco, the same cut is most often labeled entrecôte.

Q: What is pržol called in Morocco?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is pržol from?

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

Close match

przol

is very similar to entrecôte in Morocco

Ask for: entrecôte

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 Morocco

entrecôte

Say this at the butcher

“أنتريكوط سميك للشواء”

'Thick entrecôte for grilling' — clarifies BBQ intent

What is this cut?·Global guide

How to order steak doneness

Croatia → Morocco

rareKrvavo→Saigant48–55°C

medium rareSlabije pečeno→Saignant55–60°C

mediumSrednje pečeno→Moyennement60–65°C

well doneJače pečeno→Tayeb Bezzaf70–100°C

Moroccan taste is firmly Well Done due to the dominance of slow-cooked tajines. Saigant (rare) is French-influenced and rarely ordered outside Casablanca/Marrakech tourist restaurants.

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

Detailed explanation

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

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.