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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

chuck primal · Croatia

vrat

Q: What is vrat in Taiwan?

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

Q: What is vrat called in Taiwan?

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 Taiwan, 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 Taiwanchuck roll

What is this cut →Global guide →

How to order steak doneness

Croatia → Taiwan

rare	Krvavo	→	San fen shu	48–55°C
medium rare	Slabije pečeno	→	Wu fen shu	55–60°C
medium	Srednje pečeno	→	Qi fen shu	60–65°C
well done	Jače pečeno	→	Quan shu	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 Croatia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Taiwan, 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.