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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

chuck primal · Belgium

épaule

Q: What is épaule in Kazakhstan?

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

Q: What is épaule called in Kazakhstan?

Look for moyyn—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 Kazakhstan, this cut is moyyn.

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 Kazakhstanmoyyn

What is this cut →Global guide →

How to order steak doneness

Belgium → Kazakhstan

rare	Saignant	→	Shala pyskhan	48–55°C
medium rare	À point	→	Ortasha pyskhan (az)	55–60°C
medium	À point cuit	→	Ortasha pyskhan	60–65°C
well done	Bien cuit	→	Ja'sy pyskhan	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 Kazakhstan, look for labels such as moyyn. 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.