Can Querrippe 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is Querrippe in Russia?

Q: What is Querrippe in Russia?

Querrippe is the Germany retail name for the short ribs, which sits on the rib primal. In Russia, the same cut is most often labeled грудинка на кости.

Q: What is Querrippe called in Russia?

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

Q: What primal is Querrippe 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

querrippe

is very similar to грудинка на кости in Russia

Ask for: грудинка на кости

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 Russia

грудинка на кости

What is this cut?·Global guide

How to order steak doneness

Germany → Russia

rareBlutig→С кровью48–55°C

medium rareRosa→Medium rare55–60°C

mediumHalb durch→Medium60–65°C

well doneDurch / Gut durch→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

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