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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is grudinka na kistsi in France?

Q: What is grudinka na kistsi in France?

grudinka na kistsi is the Ukraine retail name for the short ribs, which sits on the rib primal. In France, the same cut is most often labeled Plat de côtes.

Q: What is grudinka na kistsi called in France?

Look for Plat de côtes—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 Plat de côtes in France

Ask for: Plat de côtes

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 France

Plat de côtes

What is this cut?·Global guide

How to order steak doneness

Ukraine → France

rareЗ кров'ю→Saignant48–55°C

medium rareMedium rare→À point55–60°C

mediumMedium→Entre à point et bien cuit60–65°C

well doneДобре просмажений→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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 France, look for labels such as Plat de côtes. 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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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.