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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Антрикот за скара" when looking for visok hrbet in North Macedonia.

What is visok hrbet in North Macedonia?

Q: What is visok hrbet in North Macedonia?

visok hrbet is the Slovenia retail name for the ribeye, which sits on the rib primal. In North Macedonia, the same cut is most often labeled antrikot.

Q: What is visok hrbet called in North Macedonia?

Look for antrikot—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 antrikot in North Macedonia

Ask for: antrikot

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 North Macedonia

antrikot

Say this at the butcher

“Антрикот за скара”

'Ribeye for grill'

What is this cut?·Global guide

How to order steak doneness

Slovenia → North Macedonia

rareKrvavo→Крваво48–55°C

medium rareSrednje surovo→Слабо печено55–60°C

mediumSrednje pečeno→Средно печено60–65°C

well donePrepečeno→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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 North Macedonia, look for labels such as antrikot. 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).

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