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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is laimos in France?

Q: What is laimos in France?

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

Q: What is laimos called in France?

Look for Macreuse—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 Macreuse in France

Ask for: Macreuse

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 France

Macreuse

What is this cut?·Global guide

How to order steak doneness

Greece → France

rareΑνίσπαστο→Saignant48–55°C

medium rareΜισοψημένο→À point55–60°C

mediumΜέτριο→Entre à point et bien cuit60–65°C

well doneΚαλοψημένο→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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 France, look for labels such as Macreuse. 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

Basses côtes (chuck)Paleron (chuck)

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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.