Can elia 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What should I ask for at a butcher in Albania?

Ask for "Qafë, dy herë e grirë, për qofte" when looking for elia in Albania.

chuck primal · Greece

elia

Q: What is elia in Albania?

elia is the Greece retail name for the chuck roll, which sits on the chuck primal. In Albania, the same cut is most often labeled qafë.

Q: What is elia called in Albania?

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

Q: What primal is elia from?

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

In Albania, this cut is qafë.

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 Albaniaqafë

What is this cut →Global guide →

How to order steak doneness

Greece → Albania

rare	Ανίσπαστο	→	I gjallë	48–55°C
medium rare	Μισοψημένο	→	Mesatar i rrallë	55–60°C
medium	Μέτριο	→	Mesatar	60–65°C
well done	Καλοψημένο	→	I pjekur mirë	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

“elia” in Greece maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Albania, look for labels such as qafë. 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.