Can wot cut 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

chuck primal · Ethiopia

wot cut

Q: What is wot cut in Switzerland?

wot cut is the Ethiopia retail name for the chuck roll, which sits on the chuck primal. In Switzerland, the same cut is most often labeled hals.

Q: What is wot cut called in Switzerland?

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

Q: What primal is wot cut from?

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

In Switzerland, this cut is hals.

Approximate match · Confidence 0.55

⚠️ 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 Switzerlandhals

What is this cut →Global guide →

How to order steak doneness

Ethiopia → Switzerland

rare	Tere	→	Bleu	48–55°C
medium rare	Tibs leb-leb	→	Saignant	55–60°C
medium	Yetebese	→	À point	60–65°C
well done	Yetebese kibrit	→	Bien cuit	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

“wot cut” in Ethiopia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Switzerland, look for labels such as hals. 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.