Can grudinka na kistsi 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 is grudinka na kistsi in Czech Republic?

Q: What is grudinka na kistsi in Czech Republic?

grudinka na kistsi is the Ukraine retail name for the short ribs, which sits on the rib primal. In Czech Republic, the same cut is most often labeled žebra.

Q: What is grudinka na kistsi called in Czech Republic?

Look for žebra—mapped to Short Ribs (short ribs).

Q: What primal is grudinka na kistsi from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

Close match

grudinka na kistsi

is very similar to žebra in Czech Republic

Ask for: žebra

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Czech Republic

žebra

What is this cut?·Global guide

How to order steak doneness

Ukraine → Czech Republic

rareЗ кров'ю→Krvavý48–55°C

medium rareMedium rare→Středně krvavý55–60°C

mediumMedium→Středně propečený60–65°C

well doneДобре просмажений→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

“grudinka na kistsi” in Ukraine maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Czech Republic, look for labels such as žebra. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

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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.