Can greabăn 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What should I ask for at a butcher in Estonia?

Ask for "Veisehakkliha 100% veis, ei mingit sealiha" when looking for greabăn in Estonia.

chuck primal · Romania

greabăn

Q: What is greabăn in Estonia?

greabăn is the Romania retail name for the chuck roll, which sits on the chuck primal. In Estonia, the same cut is most often labeled kael.

Q: What is greabăn called in Estonia?

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

Q: What primal is greabăn from?

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

In Estonia, this cut is kael.

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 Estoniakael

What is this cut →Global guide →

How to order steak doneness

Romania → Estonia

rare	În sânge	→	Verine	48–55°C
medium rare	Mediu spre rar	→	Poolverine	55–60°C
medium	Mediu	→	Poolküps	60–65°C
well done	Bine făcut	→	Läbiküpsenud	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

“greabăn” in Romania maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Estonia, look for labels such as kael. 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.