Can žebra 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 Taiwan?

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

What is žebra in Taiwan?

Q: What is žebra in Taiwan?

žebra is the Czech Republic retail name for the short ribs, which sits on the rib primal. In Taiwan, the same cut is most often labeled niu xiao pai.

Q: What is žebra called in Taiwan?

Look for niu xiao pai—mapped to Short Ribs (short ribs).

Q: What primal is žebra 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

zebra

is very similar to niu xiao pai in Taiwan

Ask for: niu xiao pai

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 Taiwan

niu xiao pai

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Taiwan

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

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Detailed explanation

“žebra” in Czech Republic maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Taiwan, look for labels such as niu xiao pai. 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).

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