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 Uzbekistan?

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

chuck primal · Italy

Collo

Q: What is Collo in Uzbekistan?

Collo is the Italy retail name for the chuck roll, which sits on the chuck primal. In Uzbekistan, the same cut is most often labeled bo'yin.

Q: What is Collo called in Uzbekistan?

Look for bo'yin—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 Uzbekistan, this cut is bo'yin.

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 Uzbekistanbo'yin

What is this cut →Global guide →

How to order steak doneness

Italy → Uzbekistan

rare	Al sangue	→	Xomroq	48–55°C
medium rare	Cottura media	→	Kam pishgan	55–60°C
medium	Al punto	→	O'rtacha	60–65°C
well done	Ben cotto	→	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

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