Can kefta mean more than one cut?

This name may also align with Chuck Roll in this dataset—see alternatives below.

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 · Morocco

kefta

Q: What is kefta in Russia?

kefta is the Morocco retail name for the chuck roast (blade), which sits on the chuck primal. In Russia, the same cut is most often labeled lopatka.

Q: What is kefta called in Russia?

Look for lopatka—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is kefta from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Russia, this cut is lopatka.

Cultural equivalent · 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 · Shoulder blade area, above the arm · chuck primal

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Primalchuck

LocationShoulder blade area, above the arm

In Russialopatka

What is this cut →Global guide →

How to order steak doneness

Morocco → Russia

rare	Saigant	→	С кровью	48–55°C
medium rare	Saignant	→	Medium rare	55–60°C
medium	Moyennement	→	Medium	60–65°C
well done	Tayeb Bezzaf	→	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

“Kefta” in Morocco maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Russia, look for labels such as lopatka. 1 other canonical interpretation may apply. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.