Can visok 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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in New Zealand?

Ask for "Scotch Fillet, for the barbie" when looking for visok hrbet in New Zealand.

What is visok hrbet in New Zealand?

Q: What is visok hrbet in New Zealand?

visok hrbet is the Slovenia retail name for the ribeye, which sits on the rib primal. In New Zealand, the same cut is most often labeled scotch fillet nz.

Q: What is visok hrbet called in New Zealand?

Look for scotch fillet nz—mapped to Ribeye (ribeye).

Q: What primal is visok hrbet from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Exact match

visok hrbet

is scotch fillet nz in New Zealand

Ask for: scotch fillet nz

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 New Zealand

scotch fillet nz

Say this at the butcher

“Scotch Fillet, for the barbie”

The Kiwi BBQ standard order

What is this cut?·Global guide

How to order steak doneness

Slovenia → New Zealand

rareKrvavo→Rare48–55°C

medium rareSrednje surovo→Medium rare55–60°C

mediumSrednje pečeno→Medium60–65°C

well donePrepečeno→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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

Detailed explanation

“visok hrbet” in Slovenia maps to canonical ribeye (rib: upper rib / rib eye muscle). In New Zealand, look for labels such as scotch fillet nz. 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).

Explore more cuts

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