Can basses côtes 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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What should I ask for at a butcher in Lithuania?

Ask for "Sprandinė sumaltos mėsos, 100% jautiena" when looking for basses côtes in Lithuania.

chuck primal · France

basses côtes

Q: What is basses côtes in Lithuania?

basses côtes is the France retail name for the chuck roll, which sits on the chuck primal. In Lithuania, the same cut is most often labeled sprandinė.

Q: What is basses côtes called in Lithuania?

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

Q: What primal is basses côtes from?

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

In Lithuania, this cut is sprandinė.

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 Lithuaniasprandinė

What is this cut →Global guide →

How to order steak doneness

France → Lithuania

rare	Saignant	→	Su krauju	48–55°C
medium rare	À point	→	Vidutiniškai nekeptas	55–60°C
medium	Entre à point et bien cuit	→	Vidutiniškai iškeptas	60–65°C
well done	Bien cuit	→	Gerai iškeptas	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

“basses côtes” in France maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Lithuania, look for labels such as sprandinė. 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.