Can blade 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is blade in Greece?

Q: What is blade in Greece?

blade is the Australia retail name for the chuck roast (blade), which sits on the chuck primal. In Greece, the same cut is most often labeled λαιμός.

Q: What is blade called in Greece?

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

Q: What primal is blade from?

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

Exact match

blade

is λαιμός in Greece

Ask for: λαιμός

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.

chuck primal · Shoulder blade area, above the arm

In Greece

λαιμός

What is this cut?·Global guide

How to order steak doneness

Australia → Greece

rareRare→Ανίσπαστο48–55°C

medium rareMedium rare→Μισοψημένο55–60°C

mediumMedium→Μέτριο60–65°C

well doneWell done→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“blade” in Australia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Greece, look for labels such as λαιμός. 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.

Keep exploring

Related cuts

ελιά (chuck)shoulder clod (chuck)

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.