Can hangi beef mean more than one cut?

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

How do you order steak doneness in Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What should I ask for at a butcher in Montenegro?

Ask for "Vrat s kosti, za ispod sača" when looking for hangi beef in Montenegro.

chuck primal · New Zealand

hangi beef

Q: What is hangi beef in Montenegro?

hangi beef is the New Zealand retail name for the chuck roll, which sits on the chuck primal. In Montenegro, the same cut is most often labeled vrat.

Q: What is hangi beef called in Montenegro?

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

Q: What primal is hangi beef from?

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

In Montenegro, this cut is vrat.

Cultural equivalent · 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 Montenegrovrat

What is this cut →Global guide →

How to order steak doneness

New Zealand → Montenegro

rare	Rare	→	Krvavo	48–55°C
medium rare	Medium rare	→	Slabije pečeno	55–60°C
medium	Medium	→	Srednje pečeno	60–65°C
well done	Well done	→	Dobro pečeno	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

“Hāngī Beef (Māori Earth-Oven Tradition)” in New Zealand maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Montenegro, look for labels such as vrat. 1 other canonical interpretation may apply. 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.