Can épaule 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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

What should I ask for at a butcher in Ethiopia?

Ask for "Le Wot, bone-in, with Niter Kibbeh ready" when looking for épaule in Ethiopia.

chuck primal · Belgium

épaule

Q: What is épaule in Ethiopia?

épaule is the Belgium retail name for the chuck roll, which sits on the chuck primal. In Ethiopia, the same cut is most often labeled wot cut or le wot.

Q: What is épaule called in Ethiopia?

Look for wot cut, le wot—mapped to Chuck Roll (chuck roll).

Q: What primal is épaule from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Ethiopia, this cut is wot cut, also sold as le wot.

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In Ethiopiawot cut · le wot

What is this cut →Global guide →

How to order steak doneness

Belgium → Ethiopia

rare	Saignant	→	Tere	48–55°C
medium rare	À point	→	Tibs leb-leb	55–60°C
medium	À point cuit	→	Yetebese	60–65°C
well done	Bien cuit	→	Yetebese kibrit	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

“épaule” in Belgium maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Ethiopia, look for labels such as wot cut · le wot. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

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épaule in other countries

Same Belgium cut, other markets

Belgium → Albania→Belgium → Andhra Pradesh→Belgium → Argentina→Belgium → Australia→Belgium → Austria→Belgium → Bangladesh→Belgium → Belarus→Belgium → Bolivia→Belgium → Bosnia & Herzegovina→Belgium → Brazil→Belgium → Bulgaria→Belgium → Canada→

Show all 97 destinations →

Chuck roll around the world

How other countries name this cut

Albania → Ethiopia (qafë)→Andhra Pradesh → Ethiopia (keema ap)→Argentina → Ethiopia (cogote)→Australia → Ethiopia (chuck au)→Austria → Ethiopia (kavalierspitz)→Bangladesh → Ethiopia (hath e kata)→Belarus → Ethiopia (shyyka)→Bosnia & Herzegovina → Ethiopia (vrat)→Bulgaria → Ethiopia (vrat)→Canada → Ethiopia (chuck roll)→Central India → Ethiopia (gol boti central)→Chile → Ethiopia (huachalomo)→

Show all 69 source countries →

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This information is for educational purposes only and may vary by region or butcher practices.