Can kavalierspitz 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What should I ask for at a butcher in Bosnia & Herzegovina?

Ask for "Vrat, dva puta mljeveno, za ćevape" when looking for kavalierspitz in Bosnia & Herzegovina.

What is kavalierspitz in Bosnia & Herzegovina?

Q: What is kavalierspitz in Bosnia & Herzegovina?

kavalierspitz is the Austria retail name for the chuck roll, which sits on the chuck primal. In Bosnia & Herzegovina, the same cut is most often labeled vrat.

Q: What is kavalierspitz called in Bosnia & Herzegovina?

Look for vrat—mapped to Chuck Roll (chuck roll).

Q: What primal is kavalierspitz from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

Close match

kavalierspitz

is very similar to vrat in Bosnia & Herzegovina

Ask for: vrat

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.

chuck primal · Between the neck and the rib section, boneless

In Bosnia & Herzegovina

vrat

Say this at the butcher

“Vrat, dva puta mljeveno, za ćevape”

'Neck, double ground, for ćevapi' — the authentic specification

What is this cut?·Global guide

How to order steak doneness

Austria → Bosnia & Herzegovina

rareBlutig→Krvavo48–55°C

medium rareRosa→Slabije pečeno55–60°C

mediumHalbdurch→Srednje pečeno60–65°C

well doneDurch→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

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

Detailed explanation

“kavalierspitz” in Austria maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Bosnia & Herzegovina, look for labels such as vrat. 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.

Keep exploring

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.