Can sprandinė 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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

chuck primal · Lithuania

sprandinė

Q: What is sprandinė in Romania?

sprandinė is the Lithuania retail name for the chuck roll, which sits on the chuck primal. In Romania, the same cut is most often labeled greabăn.

Q: What is sprandinė called in Romania?

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

Q: What primal is sprandinė from?

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

In Romania, this cut is greabăn.

Close match · Confidence 0.80

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 Romaniagreabăn

What is this cut →Global guide →

How to order steak doneness

Lithuania → Romania

rare	Su krauju	→	În sânge	48–55°C
medium rare	Vidutiniškai nekeptas	→	Mediu spre rar	55–60°C
medium	Vidutiniškai iškeptas	→	Mediu	60–65°C
well done	Gerai iškeptas	→	Bine făcut	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

“sprandinė” in Lithuania maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Romania, look for labels such as greabăn. 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.