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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

What is vysoký roštenec in Venezuela?

Q: What is vysoký roštenec in Venezuela?

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

Q: What is vysoký roštenec called in Venezuela?

Look for solomo abierto—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 solomo abierto in Venezuela

Ask for: solomo abierto

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 Venezuela

solomo abierto

What is this cut?·Global guide

How to order steak doneness

Slovakia → Venezuela

rareKrvavý→Rojo48–55°C

medium rareStredne krvavý→Término medio55–60°C

mediumStredne prepečený→Tres cuartos60–65°C

well donePrepečený→Bien cocida70–100°C

Venezuelan parrilla culture is firmly Término Medio for premium cuts, particularly Punta Trasera. Traditional home cooking still defaults to Tres Cuartos.

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 Venezuela, look for labels such as solomo abierto. 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).

Explore more cuts

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