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 Ukraine?

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

What is žebra in Ukraine?

Q: What is žebra in Ukraine?

žebra is the Czech Republic retail name for the short ribs, which sits on the rib primal. In Ukraine, the same cut is most often labeled grudinka na kistsi.

Q: What is žebra called in Ukraine?

Look for grudinka na kistsi—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 grudinka na kistsi in Ukraine

Ask for: grudinka na kistsi

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

grudinka na kistsi

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Ukraine

rareKrvavý→З кров'ю48–55°C

medium rareStředně krvavý→Medium rare55–60°C

mediumStředně propečený→Medium60–65°C

well donePropečený→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

“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 Ukraine, look for labels such as grudinka na kistsi. 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.