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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

chuck primal · North Macedonia

vrat

Q: What is vrat in France?

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

Q: What is vrat called in France?

Look for Basses côtes—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 France, this cut is Basses côtes.

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 FranceBasses côtes

What is this cut →Global guide →

How to order steak doneness

North Macedonia → France

rare	Крваво	→	Saignant	48–55°C
medium rare	Слабо печено	→	À point	55–60°C
medium	Средно печено	→	Entre à point et bien cuit	60–65°C
well done	Добро печено	→	Bien cuit	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 France, look for labels such as Basses côtes. 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.