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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Врат, двапати мелено, за ќебапи" when looking for greabăn in North Macedonia.

chuck primal · Romania

greabăn

Q: What is greabăn in North Macedonia?

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

Q: What is greabăn called in North Macedonia?

Look for vrat—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 North Macedonia, 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 North Macedoniavrat

What is this cut →Global guide →

How to order steak doneness

Romania → North Macedonia

rare	În sânge	→	Крваво	48–55°C
medium rare	Mediu spre rar	→	Слабо печено	55–60°C
medium	Mediu	→	Средно печено	60–65°C
well done	Bine făcut	→	Добро печено	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 North Macedonia, 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.