Can diao long 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is diao long in Czech Republic?

Q: What is diao long in Czech Republic?

diao long is the China retail name for the chuck roll, which sits on the chuck primal. In Czech Republic, the same cut is most often labeled chuck roll.

Q: What is diao long called in Czech Republic?

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

Q: What primal is diao long from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

diao long

The closest Czech Republic equivalent is chuck roll

Ask for: chuck roll

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 Czech Republic

chuck roll

What is this cut?·Global guide

How to order steak doneness

China → Czech Republic

rareSan fen shu→Krvavý48–55°C

medium rareWu fen shu→Středně krvavý55–60°C

mediumQi fen shu→Středně propečený60–65°C

well doneQuan shu→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“diao long” in China maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Czech Republic, look for labels such as chuck roll. 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.