Can laimos 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 is laimos in Albania?

Q: What is laimos in Albania?

laimos is the Greece retail name for the chuck roast (blade), which sits on the chuck primal. In Albania, the same cut is most often labeled shpatull.

Q: What is laimos called in Albania?

Look for shpatull—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is laimos from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

laimos

is very similar to shpatull in Albania

Ask for: shpatull

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

chuck primal · Shoulder blade area, above the arm

In Albania

shpatull

What is this cut?·Global guide

How to order steak doneness

Greece → Albania

rareΑνίσπαστο→I gjallë48–55°C

medium rareΜισοψημένο→Mesatar i rrallë55–60°C

mediumΜέτριο→Mesatar60–65°C

well doneΚαλοψημένο→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

“laimos” in Greece maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Albania, look for labels such as shpatull. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Keep exploring

Related cuts

qafë (chuck)shoulder clod (chuck)

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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.