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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is visok hrbet in Taiwan?

Q: What is visok hrbet in Taiwan?

visok hrbet is the Slovenia retail name for the ribeye, which sits on the rib primal. In Taiwan, the same cut is most often labeled shalang or leiyan.

Q: What is visok hrbet called in Taiwan?

Look for shalang, leiyan—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 shalang in Taiwan

Ask for: shalang or leiyan

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 Taiwan

shalang · leiyan

What is this cut?·Global guide

How to order steak doneness

Slovenia → Taiwan

rareKrvavo→San fen shu48–55°C

medium rareSrednje surovo→Wu fen shu55–60°C

mediumSrednje pečeno→Qi fen shu60–65°C

well donePrepečeno→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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 Taiwan, look for labels such as shalang · leiyan. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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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.