Can grudinka na kosti 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is grudinka na kosti in Germany?

Q: What is grudinka na kosti in Germany?

grudinka na kosti is the Russia retail name for the short ribs, which sits on the rib primal. In Germany, the same cut is most often labeled Querrippe.

Q: What is grudinka na kosti called in Germany?

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

Q: What primal is grudinka na kosti 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

grudinka na kosti

is very similar to Querrippe in Germany

Ask for: Querrippe

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 Germany

Querrippe

What is this cut?·Global guide

How to order steak doneness

Russia → Germany

rareС кровью→Blutig48–55°C

medium rareMedium rare→Rosa55–60°C

mediumMedium→Halb durch60–65°C

well doneХорошо прожаренный→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

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

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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.