Can daraba cut mean more than one cut?

This name may also align with Fore Shank in this dataset—see alternatives below.

How do you order steak doneness in Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

What should I ask for at a butcher in Latvia?

Ask for "Liellopa malto gaļu, 100% liellopa" when looking for daraba cut in Latvia.

chuck primal · Chad

daraba cut

Q: What is daraba cut in Latvia?

daraba cut is the Chad retail name for the chuck roll, which sits on the chuck primal. In Latvia, the same cut is most often labeled skausts.

Q: What is daraba cut called in Latvia?

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

Q: What primal is daraba cut from?

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

In Latvia, this cut is skausts.

Cultural equivalent · Confidence 0.78

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 Latviaskausts

What is this cut →Global guide →

How to order steak doneness

Chad → Latvia

rare	Niy	→	Ar asinīm	48–55°C
medium rare	Niy shwayya	→	Vidēji asiņains	55–60°C
medium	Bayn bayn	→	Vidēji izcepts	60–65°C
well done	Mistawi tamam	→	Pilnībā izcepts	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

“Daraba Okra-Collagen Matrix (Chad — Bone-In Stew Architecture)” in Chad maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Latvia, look for labels such as skausts. 1 other canonical interpretation may apply. 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.