chuck primal · Turkey
In Ethiopia, this cut is wot cut, also sold as le wot.
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.
| rare | Az pişmiş | → | Tere |
| medium rare | Az orta | → | Tibs leb-leb |
| medium | Orta pişmiş | → | Yetebese |
| well done | Çok pişmiş | → | Yetebese kibrit |
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.
“gerdan” in Turkey maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Ethiopia, look for labels such as wot cut · le wot. 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.
This information is for educational purposes only and may vary by region or butcher practices.