Can bolar blade nz 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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

What should I ask for at a butcher in Kazakhstan?

Ask for "Zhauyryn, besbarmaqqa" when looking for bolar blade nz in Kazakhstan.

chuck primal · New Zealand

bolar blade nz

Q: What is bolar blade nz in Kazakhstan?

bolar blade nz is the New Zealand retail name for the chuck roast (blade), which sits on the chuck primal. In Kazakhstan, the same cut is most often labeled zhauyryn.

Q: What is bolar blade nz called in Kazakhstan?

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

Q: What primal is bolar blade nz from?

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

In Kazakhstan, this cut is zhauyryn.

Close match · Confidence 0.80

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 Kazakhstanzhauyryn

What is this cut →Global guide →

How to order steak doneness

New Zealand → Kazakhstan

rare	Rare	→	Shala pyskhan	48–55°C
medium rare	Medium rare	→	Ortasha pyskhan (az)	55–60°C
medium	Medium	→	Ortasha pyskhan	60–65°C
well done	Well done	→	Ja'sy pyskhan	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

“bolar blade nz” in New Zealand maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Kazakhstan, look for labels such as zhauyryn. 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.