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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Jag vill ha en entrecôte, medium" when looking for visok hrbet in Sweden.

What is visok hrbet in Sweden?

Q: What is visok hrbet in Sweden?

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

Q: What is visok hrbet called in Sweden?

Look for entrecôte—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 entrecôte in Sweden

Ask for: entrecôte

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 Sweden

entrecôte

Say this at the butcher

“Jag vill ha en entrecôte, medium”

Very natural Swedish

What is this cut?·Global guide

How to order steak doneness

Slovenia → Sweden

rareKrvavo→Blodig48–55°C

medium rareSrednje surovo→Medium rare55–60°C

mediumSrednje pečeno→Medium60–65°C

well donePrepečeno→Välstekt70–100°C

Medium is the cultural default. Rare (blodig, literally 'bloody') is accepted but less common than in France.

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 Sweden, look for labels such as entrecôte. 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.