Can kurak 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".

chuck primal · Uzbekistan

kurak

Q: What is kurak in Estonia?

kurak is the Uzbekistan retail name for the chuck roast (blade), which sits on the chuck primal. In Estonia, the same cut is most often labeled abatükk.

Q: What is kurak called in Estonia?

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

Q: What primal is kurak from?

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

In Estonia, this cut is abatükk.

Close match · Confidence 0.80

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 Estoniaabatükk

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Estonia

rare	Xomroq	→	Verine	48–55°C
medium rare	Kam pishgan	→	Poolverine	55–60°C
medium	O'rtacha	→	Poolküps	60–65°C
well done	Yaxshi pishgan	→	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

“kurak” in Uzbekistan maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Estonia, look for labels such as abatükk. 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.