Can vysoký roštenec 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What is vysoký roštenec in Bosnia & Herzegovina?

Q: What is vysoký roštenec in Bosnia & Herzegovina?

vysoký roštenec is the Slovakia retail name for the ribeye, which sits on the rib primal. In Bosnia & Herzegovina, the same cut is most often labeled pržol.

Q: What is vysoký roštenec called in Bosnia & Herzegovina?

Look for pržol—mapped to Ribeye (ribeye).

Q: What primal is vysoký roštenec from?

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

Exact match

vysoky rostenec

is pržol in Bosnia & Herzegovina

Ask for: pržol

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 Bosnia & Herzegovina

pržol

What is this cut?·Global guide

How to order steak doneness

Slovakia → Bosnia & Herzegovina

rareKrvavý→Krvavo48–55°C

medium rareStredne krvavý→Slabije pečeno55–60°C

mediumStredne prepečený→Srednje pečeno60–65°C

well donePrepečený→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

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

Detailed explanation

“vysoký roštenec” in Slovakia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Bosnia & Herzegovina, look for labels such as pržol. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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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.