Can vitho 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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What should I ask for at a butcher in Lithuania?

Ask for "Sprandinė sumaltos mėsos, 100% jautiena" when looking for vitho in Lithuania.

chuck primal · Nagaland

vitho

Q: What is vitho in Lithuania?

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

Q: What is vitho called in Lithuania?

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

Q: What primal is vitho from?

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

In Lithuania, this cut is sprandinė.

Approximate match · Confidence 0.65

⚠️ 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 Lithuaniasprandinė

What is this cut →Global guide →

How to order steak doneness

Nagaland → Lithuania

rare	Rare	→	Su krauju	48–55°C
medium rare	Medium rare	→	Vidutiniškai nekeptas	55–60°C
medium	Medium	→	Vidutiniškai iškeptas	60–65°C
well done	Penuoh	→	Gerai iškeptas	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

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