Can vrat 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 Andhra Pradesh?

In Andhra Pradesh, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bagaa kallindi".

chuck primal · North Macedonia

vrat

Q: What is vrat in Andhra Pradesh?

vrat is the North Macedonia retail name for the chuck roll, which sits on the chuck primal. In Andhra Pradesh, the same cut is most often labeled keema ap.

Q: What is vrat called in Andhra Pradesh?

Look for keema ap—mapped to Chuck Roll (chuck roll). Note: in Andhra Pradesh, "keema ap" refers to water buffalo (buff), not standard cow beef.

Q: What primal is vrat from?

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

In Andhra Pradesh, this cut is keema ap.(water buffalo (buff))

Close match · Confidence 0.75

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 Andhra Pradeshkeema ap

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Andhra Pradesh

rare	Крваво	→	Rare	48–55°C
medium rare	Слабо печено	→	Medium rare	55–60°C
medium	Средно печено	→	Medium	60–65°C
well done	Добро печено	→	Bagaa kallindi	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

“vrat” in North Macedonia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Andhra Pradesh, look for labels such as keema ap. 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.