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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is pržolica in Panama?

Q: What is pržolica in Panama?

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

Q: What is pržolica called in Panama?

Look for delmonico—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 delmonico in Panama

Ask for: delmonico

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 Panama

delmonico

What is this cut?·Global guide

How to order steak doneness

Montenegro → Panama

rareKrvavo→Término Rojo48–55°C

medium rareSlabije pečeno→Término Medio55–60°C

mediumSrednje pečeno→Tres Cuartos60–65°C

well doneDobro pečeno→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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 Panama, look for labels such as delmonico. 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.