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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Ελιά, για φούρνο με πατάτες" when looking for épaule in Greece.

chuck primal · Belgium

épaule

Q: What is épaule in Greece?

épaule is the Belgium retail name for the chuck roll, which sits on the chuck primal. In Greece, the same cut is most often labeled elia.

Q: What is épaule called in Greece?

Look for elia—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 Greece, this cut is elia.

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 Greeceelia

What is this cut →Global guide →

How to order steak doneness

Belgium → Greece

rare	Saignant	→	Ανίσπαστο	48–55°C
medium rare	À point	→	Μισοψημένο	55–60°C
medium	À point cuit	→	Μέτριο	60–65°C
well done	Bien cuit	→	Καλοψημένο	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 Greece, look for labels such as elia. 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.