Can pržolica 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in Belgium?

Ask for "Un entrecôte, saignant s'il vous plaît" when looking for pržolica in Belgium.

What is pržolica in Belgium?

Q: What is pržolica in Belgium?

pržolica is the Montenegro retail name for the ribeye, which sits on the rib primal. In Belgium, the same cut is most often labeled entrecôte.

Q: What is pržolica called in Belgium?

Look for entrecôte—mapped to Ribeye (ribeye).

Q: What primal is pržolica from?

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

Close match

przolica

is very similar to entrecôte in Belgium

Ask for: entrecôte

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 Belgium

entrecôte

Say this at the butcher

“Un entrecôte, saignant s'il vous plaît”

Belgian-French phrasing mirrors France

What is this cut?·Global guide

How to order steak doneness

Montenegro → Belgium

rareKrvavo→Saignant48–55°C

medium rareSlabije pečeno→À point55–60°C

mediumSrednje pečeno→À point cuit60–65°C

well doneDobro pečeno→Bien cuit70–100°C

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

Detailed explanation

“pržolica” in Montenegro maps to canonical ribeye (rib: upper rib / rib eye muscle). In Belgium, look for labels such as entrecôte. 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.