Can Collo 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in Belgium?

Ask for "De la viande à carbonade, environ un kilo" when looking for Collo in Belgium.

chuck primal · Italy

Collo

Q: What is Collo in Belgium?

Collo is the Italy retail name for the chuck roll, which sits on the chuck primal. In Belgium, the same cut is most often labeled épaule.

Q: What is Collo called in Belgium?

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

Q: What primal is Collo from?

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

In Belgium, this cut is épaule.

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 Belgiumépaule

What is this cut →Global guide →

How to order steak doneness

Italy → Belgium

rare	Al sangue	→	Saignant	48–55°C
medium rare	Cottura media	→	À point	55–60°C
medium	Al punto	→	À point cuit	60–65°C
well done	Ben cotto	→	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

“Collo” in Italy maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Belgium, look for labels such as épaule. 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.