Can skausts 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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What should I ask for at a butcher in Montenegro?

Ask for "Vrat s kosti, za ispod sača" when looking for skausts in Montenegro.

chuck primal · Latvia

skausts

Q: What is skausts in Montenegro?

skausts is the Latvia retail name for the chuck roll, which sits on the chuck primal. In Montenegro, the same cut is most often labeled vrat.

Q: What is skausts called in Montenegro?

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

Q: What primal is skausts from?

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

In Montenegro, this cut is vrat.

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 Montenegrovrat

What is this cut →Global guide →

How to order steak doneness

Latvia → Montenegro

rare	Ar asinīm	→	Krvavo	48–55°C
medium rare	Vidēji asiņains	→	Slabije pečeno	55–60°C
medium	Vidēji izcepts	→	Srednje pečeno	60–65°C
well done	Pilnībā izcepts	→	Dobro 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

“skausts” in Latvia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Montenegro, 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.