Can bogstek 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

chuck primal · Norway

bogstek

Q: What is bogstek in Turkey?

bogstek is the Norway retail name for the chuck roast (blade), which sits on the chuck primal. In Turkey, the same cut is most often labeled kol.

Q: What is bogstek called in Turkey?

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

Q: What primal is bogstek from?

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

In Turkey, this cut is kol.

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 Turkeykol

What is this cut →Global guide →

How to order steak doneness

Norway → Turkey

rare	Rå	→	Az pişmiş	48–55°C
medium rare	Medium rå	→	Az orta	55–60°C
medium	Medium	→	Orta pişmiş	60–65°C
well done	Godt stekt	→	Çok pişmiş	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

“bogstek” in Norway maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Turkey, look for labels such as kol. 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.