Can basses côtes 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What should I ask for at a butcher in Albania?

Ask for "Qafë, dy herë e grirë, për qofte" when looking for basses côtes in Albania.

What is basses côtes in Albania?

Q: What is basses côtes in Albania?

basses côtes is the France retail name for the chuck roll, which sits on the chuck primal. In Albania, the same cut is most often labeled qafë.

Q: What is basses côtes called in Albania?

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

Q: What primal is basses côtes from?

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

Close match

basses cotes

is very similar to qafë in Albania

Ask for: qafë

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 Albania

qafë

Say this at the butcher

“Qafë, dy herë e grirë, për qofte”

'Neck, ground twice, for qofte' — the authentic specification

What is this cut?·Global guide

How to order steak doneness

France → Albania

rareSaignant→I gjallë48–55°C

medium rareÀ point→Mesatar i rrallë55–60°C

mediumEntre à point et bien cuit→Mesatar60–65°C

well doneBien cuit→I pjekur mirë70–100°C

Albanian cuisine strongly favors well-done, especially for grilled meats. Rare steak is uncommon outside Tirana's modern restaurants.

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

Detailed explanation

“basses côtes” in France maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Albania, look for labels such as qafë. 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).

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