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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

chuck primal · Greece

elia

Q: What is elia in Spain?

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

Q: What is elia called in Spain?

Look for chuck roll—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 Spain, 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 Spainchuck roll

What is this cut →Global guide →

How to order steak doneness

Greece → Spain

rare	Ανίσπαστο	→	Poco hecho	48–55°C
medium rare	Μισοψημένο	→	Al punto	55–60°C
medium	Μέτριο	→	En su punto	60–65°C
well done	Καλοψημένο	→	Muy hecho	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 Spain, 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.