chuck primal · Bosnia & Herzegovina
In Zimbabwe, this cut is nyama yemombe, also sold as high density stewing beef, neck zimbabwe.
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.
| rare | Krvavo | → | Rare |
| medium rare | Slabije pečeno | → | Medium rare |
| medium | Srednje pečeno | → | Medium |
| well done | Reš pečeno | → | Yakabikwa zvakanaka / Well done |
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.
“vrat” in Bosnia & Herzegovina maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Zimbabwe, look for labels such as nyama yemombe · high density stewing beef · neck zimbabwe. 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.
This information is for educational purposes only and may vary by region or butcher practices.