Can tanshita 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

chuck primal · Japan

tanshita

Q: What is tanshita in Russia?

tanshita is the Japan retail name for the chuck roll, which sits on the chuck primal. In Russia, the same cut is most often labeled lopatochnaya chast.

Q: What is tanshita called in Russia?

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

Q: What primal is tanshita from?

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

In Russia, this cut is lopatochnaya chast.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Russialopatochnaya chast

What is this cut →Global guide →

How to order steak doneness

Japan → Russia

rare	Rea	→	С кровью	48–55°C
medium rare	Midiamu rea	→	Medium rare	55–60°C
medium	Midiamu	→	Medium	60–65°C
well done	Uerudan	→	Хорошо прожаренный	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

“tanshita” in Japan maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Russia, look for labels such as lopatochnaya chast. 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.