Can vrat 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

chuck primal · Bulgaria

vrat

Q: What is vrat in Slovakia?

vrat is the Bulgaria retail name for the chuck roll, which sits on the chuck primal. In Slovakia, the same cut is most often labeled chuck roll.

Q: What is vrat called in Slovakia?

Look for chuck roll—mapped to Chuck Roll (chuck roll).

Q: What primal is vrat from?

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

In Slovakia, this cut is chuck roll.

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 Slovakiachuck roll

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Slovakia

rare	Алангле	→	Krvavý	48–55°C
medium rare	Средно алангле	→	Stredne krvavý	55–60°C
medium	Средно изпечено	→	Stredne prepečený	60–65°C
well done	Добре изпечено	→	Prepečený	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

“vrat” in Bulgaria maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Slovakia, look for labels such as chuck roll. 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.