Can laimos 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What should I ask for at a butcher in Uzbekistan?

Ask for "Kurak, Shurpa uchun" when looking for laimos in Uzbekistan.

chuck primal · Greece

laimos

Q: What is laimos in Uzbekistan?

laimos is the Greece retail name for the chuck roast (blade), which sits on the chuck primal. In Uzbekistan, the same cut is most often labeled kurak.

Q: What is laimos called in Uzbekistan?

Look for kurak—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is laimos from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Uzbekistan, this cut is kurak.

Close match · Confidence 0.75

Fig. 1 · Shoulder blade area, above the arm · chuck primal

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Primalchuck

LocationShoulder blade area, above the arm

In Uzbekistankurak

What is this cut →Global guide →

How to order steak doneness

Greece → Uzbekistan

rare	Ανίσπαστο	→	Xomroq	48–55°C
medium rare	Μισοψημένο	→	Kam pishgan	55–60°C
medium	Μέτριο	→	O'rtacha	60–65°C
well done	Καλοψημένο	→	Yaxshi pishgan	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

“laimos” in Greece maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Uzbekistan, look for labels such as kurak. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.