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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

chuck primal · Uzbekistan

kurak

Q: What is kurak in Sweden?

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

Q: What is kurak called in Sweden?

Look for bogblad—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 Sweden, this cut is bogblad.

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 Swedenbogblad

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Sweden

rare	Xomroq	→	Blodig	48–55°C
medium rare	Kam pishgan	→	Medium rare	55–60°C
medium	O'rtacha	→	Medium	60–65°C
well done	Yaxshi pishgan	→	Välstekt	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 Sweden, look for labels such as bogblad. 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.