Can nyama ya kusaga 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

chuck primal · Kenya

nyama ya kusaga

Q: What is nyama ya kusaga in Croatia?

nyama ya kusaga is the Kenya retail name for the chuck roll, which sits on the chuck primal. In Croatia, the same cut is most often labeled vrat.

Q: What is nyama ya kusaga called in Croatia?

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

Q: What primal is nyama ya kusaga from?

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

In Croatia, this cut is vrat.

Approximate match · Confidence 0.55

⚠️ 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 Croatiavrat

What is this cut →Global guide →

How to order steak doneness

Kenya → Croatia

rare	Rare	→	Krvavo	48–55°C
medium rare	Medium rare	→	Slabije pečeno	55–60°C
medium	Medium	→	Srednje pečeno	60–65°C
well done	Imeiva	→	Jače pečeno	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

“nyama ya kusaga” in Kenya maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Croatia, look for labels such as vrat. 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.