Can hath e kata mean more than one cut?

This name may also align with Tenderloin in this dataset—see alternatives below.

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".

What should I ask for at a butcher in North Macedonia?

Ask for "Врат, двапати мелено, за ќебапи" when looking for hath e kata in North Macedonia.

What is hath e kata in North Macedonia?

Q: What is hath e kata in North Macedonia?

hath e kata is the Bangladesh retail name for the chuck roll, which sits on the chuck primal. In North Macedonia, the same cut is most often labeled vrat.

Q: What is hath e kata called in North Macedonia?

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

Q: What primal is hath e kata from?

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

Cultural equivalent

the boti bengali curved blade hand cutting tradition

has no direct equivalent in North Macedonia. Closest: 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 North Macedonia

vrat

Say this at the butcher

“Врат, двапати мелено, за ќебапи”

'Neck, double ground, for kebapi'

What is this cut?·Global guide

How to order steak doneness

Bangladesh → North Macedonia

rareRare→Крваво48–55°C

medium rareMedium rare→Слабо печено55–60°C

mediumMedium→Средно печено60–65°C

well doneBhalo bhabe rana→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

“The Boti (Bengali Curved-Blade Hand-Cutting Tradition)” in Bangladesh maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In North Macedonia, look for labels such as vrat. 1 other canonical interpretation may apply. 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

Alternatives (Bangladesh → North Macedonia)

biftek

65% · Multiple interpretations

Region: North Macedonia

Canonical: tenderloin

Premium hand-cut for Boti Kabab

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.