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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What should I ask for at a butcher in Italy?

Ask for "Una costata, cottura al sangue" when looking for vysoký roštenec in Italy.

What is vysoký roštenec in Italy?

Q: What is vysoký roštenec in Italy?

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

Q: What is vysoký roštenec called in Italy?

Look for Costata—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 Costata in Italy

Ask for: Costata

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 Italy

Costata

Say this at the butcher

“Una costata, cottura al sangue”

Al sangue = rare; Italian steakhouses default to rare

What is this cut?·Global guide

How to order steak doneness

Slovakia → Italy

rareKrvavý→Al sangue48–55°C

medium rareStredne krvavý→Cottura media55–60°C

mediumStredne prepečený→Al punto60–65°C

well donePrepečený→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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 Italy, look for labels such as Costata. 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).

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This information is for educational purposes only and may vary by region or butcher practices.