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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is laimos in Bulgaria?

Q: What is laimos in Bulgaria?

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

Q: What is laimos called in Bulgaria?

Look for pleshka—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 pleshka in Bulgaria

Ask for: pleshka

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 Bulgaria

pleshka

What is this cut?·Global guide

How to order steak doneness

Greece → Bulgaria

rareΑνίσπαστο→Алангле48–55°C

medium rareΜισοψημένο→Средно алангле55–60°C

mediumΜέτριο→Средно изпечено60–65°C

well doneΚαλοψημένο→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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 Bulgaria, look for labels such as pleshka. 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

vrat (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.