Can collet 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

chuck primal · Belgium

collet

Q: What is collet in Bulgaria?

collet is the Belgium retail name for the chuck roast (blade), which sits on the chuck primal. In Bulgaria, the same cut is most often labeled pleshka.

Q: What is collet called in Bulgaria?

Look for pleshka—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is collet from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Bulgaria, this cut is pleshka.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Shoulder blade area, above the arm · chuck primal

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Primalchuck

LocationShoulder blade area, above the arm

In Bulgariapleshka

What is this cut →Global guide →

How to order steak doneness

Belgium → Bulgaria

rare	Saignant	→	Алангле	48–55°C
medium rare	À point	→	Средно алангле	55–60°C
medium	À point cuit	→	Средно изпечено	60–65°C
well done	Bien cuit	→	Добре изпечено	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“collet” in Belgium maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Bulgaria, look for labels such as pleshka. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.