Can bo ren 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What should I ask for at a butcher in Bosnia & Herzegovina?

Ask for "Vrat, dva puta mljeveno, za ćevape" when looking for bo ren in Bosnia & Herzegovina.

chuck primal · China

bo ren

Q: What is bo ren in Bosnia & Herzegovina?

bo ren is the China retail name for the chuck roll, which sits on the chuck primal. In Bosnia & Herzegovina, the same cut is most often labeled vrat.

Q: What is bo ren called in Bosnia & Herzegovina?

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

Q: What primal is bo ren from?

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

In Bosnia & Herzegovina, this cut is vrat.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Bosnia & Herzegovinavrat

What is this cut →Global guide →

How to order steak doneness

China → Bosnia & Herzegovina

rare	San fen shu	→	Krvavo	48–55°C
medium rare	Wu fen shu	→	Slabije pečeno	55–60°C
medium	Qi fen shu	→	Srednje pečeno	60–65°C
well done	Quan shu	→	Reš pečeno	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

“bo ren” in China maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Bosnia & Herzegovina, look for labels such as vrat. 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.