Can nizek hrbet 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Nízký roštěnec, nakrájet na steaky" when looking for nizek hrbet in Czech Republic.

What is nizek hrbet in Czech Republic?

Q: What is nizek hrbet in Czech Republic?

nizek hrbet is the Slovenia retail name for the striploin (strip steak), which sits on the loin primal. In Czech Republic, the same cut is most often labeled nízký roštěnec.

Q: What is nizek hrbet called in Czech Republic?

Look for nízký roštěnec—mapped to Striploin (striploin (strip steak)).

Q: What primal is nizek hrbet from?

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

Exact match

nizek hrbet

is nízký roštěnec in Czech Republic

Ask for: nízký roštěnec

About this cut

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

loin primal · longissimus dorsi (short loin)

In Czech Republic

nízký roštěnec

Say this at the butcher

“Nízký roštěnec, nakrájet na steaky”

'Low roast, cut into steaks'

What is this cut?·Global guide

How to order steak doneness

Slovenia → Czech Republic

rareKrvavo→Krvavý48–55°C

medium rareSrednje surovo→Středně krvavý55–60°C

mediumSrednje pečeno→Středně propečený60–65°C

well donePrepečeno→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“nizek hrbet” in Slovenia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Czech Republic, look for labels such as nízký roštěnec. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.