Can vysoký roštenec mean more than one cut?

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How do you order steak doneness in Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What should I ask for at a butcher in Israel?

Ask for "אני רוצה אנטריקוט, מדיום" when looking for vysoký roštenec in Israel.

What is vysoký roštenec in Israel?

Q: What is vysoký roštenec in Israel?

vysoký roštenec is the Slovakia retail name for the ribeye, which sits on the rib primal. In Israel, the same cut is most often labeled antricot.

Q: What is vysoký roštenec called in Israel?

Look for antricot—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 antricot in Israel

Ask for: antricot

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 Israel

antricot

Say this at the butcher

“אני רוצה אנטריקוט, מדיום”

'I want antricot (Number 1), medium' — Hebrew transliteration of English doneness

What is this cut?·Global guide

How to order steak doneness

Slovakia → Israel

rareKrvavý→רייר48–55°C

medium rareStredne krvavý→מדיום רייר55–60°C

mediumStredne prepečený→מדיום60–65°C

well donePrepečený→וול דאן70–100°C

Israeli steakhouses use English transliterations (רייר = 'rare', מדיום = 'medium', וול דאן = 'well done'). Hebrew terms are essentially phonetic borrowings from English.

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 Israel, look for labels such as antricot. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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Compare with similar cuts

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.