Can al-ankra 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

chuck primal · Morocco

al-ankra

Q: What is al-ankra in Turkey?

al-ankra is the Morocco retail name for the chuck roll, which sits on the chuck primal. In Turkey, the same cut is most often labeled gerdan.

Q: What is al-ankra called in Turkey?

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

Q: What primal is al-ankra from?

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

In Turkey, this cut is gerdan.

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 Turkeygerdan

What is this cut →Global guide →

How to order steak doneness

Morocco → Turkey

rare	Saigant	→	Az pişmiş	48–55°C
medium rare	Saignant	→	Az orta	55–60°C
medium	Moyennement	→	Orta pişmiş	60–65°C
well done	Tayeb Bezzaf	→	Çok pişmiş	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

“al-ankra” in Morocco maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Turkey, look for labels such as gerdan. 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.