Can nízky 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Uruguay?

Ask for "Bife angosto, a punto" when looking for nízky roštenec in Uruguay.

What is nízky roštenec in Uruguay?

Q: What is nízky roštenec in Uruguay?

nízky roštenec is the Slovakia retail name for the striploin (strip steak), which sits on the loin primal. In Uruguay, the same cut is most often labeled Bife angosto.

Q: What is nízky roštenec called in Uruguay?

Look for Bife angosto—mapped to Striploin (striploin (strip steak)).

Q: What primal is nízky roštenec from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

nizky rostenec

is Bife angosto in Uruguay

Ask for: Bife angosto

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Uruguay

Bife angosto

Say this at the butcher

“Bife angosto, a punto”

What is this cut?·Global guide

How to order steak doneness

Slovakia → Uruguay

rareKrvavý→Jugoso48–55°C

medium rareStredne krvavý→A punto55–60°C

mediumStredne prepečený→Cocido60–65°C

well donePrepečený→Bien cocido70–100°C

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

Detailed explanation

“nízky roštenec” in Slovakia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Uruguay, look for labels such as Bife angosto. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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.