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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

chuck primal · North Macedonia

vrat

Q: What is vrat in Bulgaria?

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

Q: What is vrat called in Bulgaria?

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

Q: What primal is vrat from?

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

In Bulgaria, this cut is vrat.

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 Bulgariavrat

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Bulgaria

rare	Крваво	→	Алангле	48–55°C
medium rare	Слабо печено	→	Средно алангле	55–60°C
medium	Средно печено	→	Средно изпечено	60–65°C
well done	Добро печено	→	Добре изпечено	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 Bulgaria, look for labels such as vrat. 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.