Can vysoký roštěnec 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in China?

Ask for "Yǎn ròu qī fēn shú, xiè xie" when looking for vysoký roštěnec in China.

What is vysoký roštěnec in China?

Q: What is vysoký roštěnec in China?

vysoký roštěnec is the Czech Republic retail name for the ribeye, which sits on the rib primal. In China, the same cut is most often labeled yanrou.

Q: What is vysoký roštěnec called in China?

Look for yanrou—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštěnec from?

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

Exact match

vysoky rostenec

is yanrou in China

Ask for: yanrou

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 China

yanrou

Say this at the butcher

“Yǎn ròu qī fēn shú, xiè xie”

'Ribeye medium (7/10 cooked), thanks' — uses the fraction doneness system

What is this cut?·Global guide

How to order steak doneness

Czech Republic → China

rareKrvavý→San fen shu48–55°C

medium rareStředně krvavý→Wu fen shu55–60°C

mediumStředně propečený→Qi fen shu60–65°C

well donePropečený→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“vysoký roštěnec” in Czech Republic maps to canonical ribeye (rib: upper rib / rib eye muscle). In China, look for labels such as yanrou. 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.