Can lopatochnaya chast 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

chuck primal · Russia

lopatochnaya chast

Q: What is lopatochnaya chast in Italy?

lopatochnaya chast is the Russia retail name for the chuck roll, which sits on the chuck primal. In Italy, the same cut is most often labeled Collo.

Q: What is lopatochnaya chast called in Italy?

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

Q: What primal is lopatochnaya chast from?

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

In Italy, this cut is Collo.

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 ItalyCollo

What is this cut →Global guide →

How to order steak doneness

Russia → Italy

rare	С кровью	→	Al sangue	48–55°C
medium rare	Medium rare	→	Cottura media	55–60°C
medium	Medium	→	Al punto	60–65°C
well done	Хорошо прожаренный	→	Ben cotto	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

“lopatochnaya chast” in Russia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Italy, look for labels such as Collo. 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.