Can posta de cuello 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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What is posta de cuello in Ukraine?

Q: What is posta de cuello in Ukraine?

posta de cuello is the Costa Rica retail name for the chuck roll, which sits on the chuck primal. In Ukraine, the same cut is most often labeled лопаткова частина.

Q: What is posta de cuello called in Ukraine?

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

Q: What primal is posta de cuello from?

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

Close match

posta de cuello

is very similar to лопаткова частина in Ukraine

Ask for: лопаткова частина

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 Ukraine

лопаткова частина

What is this cut?·Global guide

How to order steak doneness

Costa Rica → Ukraine

rareRojo→З кров'ю48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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

Detailed explanation

“posta de cuello” in Costa Rica maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Ukraine, look for labels such as лопаткова частина. 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.