Can karubi 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What should I ask for at a butcher in Croatia?

Ask for "Rebra u američkom rezu, za roštilj" when looking for karubi in Croatia.

What is karubi in Croatia?

Q: What is karubi in Croatia?

karubi is the Japan retail name for the short ribs, which sits on the rib primal. In Croatia, the same cut is most often labeled rebra.

Q: What is karubi called in Croatia?

Look for rebra—mapped to Short Ribs (short ribs).

Q: What primal is karubi 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

karubi

is very similar to rebra in Croatia

Ask for: rebra

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 Croatia

rebra

Say this at the butcher

“Rebra u američkom rezu, za roštilj”

'Ribs in American cut, for grilling' — essential to avoid thin soup ribs

What is this cut?·Global guide

How to order steak doneness

Japan → Croatia

rareRea→Krvavo48–55°C

medium rareMidiamu rea→Slabije pečeno55–60°C

mediumMidiamu→Srednje pečeno60–65°C

well doneUerudan→Jače pečeno70–100°C

Croatian cuisine is warming to medium-rare steaks, especially in coastal cities. Traditional inland 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

“karubi” in Japan maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Croatia, look for labels such as rebra. 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).

Explore more cuts

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