Can al-adla 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 al-adla in Croatia.

What is al-adla in Croatia?

Q: What is al-adla in Croatia?

al-adla is the Morocco 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 al-adla called in Croatia?

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

Q: What primal is al-adla from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

al adla

The closest Croatia equivalent is rebra

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

Morocco → Croatia

rareSaigant→Krvavo48–55°C

medium rareSaignant→Slabije pečeno55–60°C

mediumMoyennement→Srednje pečeno60–65°C

well doneTayeb Bezzaf→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

“al-adla” in Morocco 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.