Can kol 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".

chuck primal · Turkey

kol

Q: What is kol in North Macedonia?

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

Q: What is kol called in North Macedonia?

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

Q: What primal is kol from?

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

In North Macedonia, this cut is chuck blade.

Close match · Confidence 0.75

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 North Macedoniachuck blade

What is this cut →Global guide →

How to order steak doneness

Turkey → North Macedonia

rare	Az pişmiş	→	Крваво	48–55°C
medium rare	Az orta	→	Слабо печено	55–60°C
medium	Orta pişmiş	→	Средно печено	60–65°C
well done	Çok pişmiş	→	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

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