Can tanshita 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What should I ask for at a butcher in North Macedonia?

Ask for "Врат, двапати мелено, за ќебапи" when looking for tanshita in North Macedonia.

What is tanshita in North Macedonia?

Q: What is tanshita in North Macedonia?

tanshita is the Japan retail name for the chuck roll, which sits on the chuck primal. In North Macedonia, the same cut is most often labeled vrat.

Q: What is tanshita called in North Macedonia?

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

Q: What primal is tanshita from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

tanshita

The closest North Macedonia equivalent is vrat

Ask for: vrat

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 North Macedonia

vrat

Say this at the butcher

“Врат, двапати мелено, за ќебапи”

'Neck, double ground, for kebapi'

What is this cut?·Global guide

How to order steak doneness

Japan → North Macedonia

rareRea→Крваво48–55°C

medium rareMidiamu rea→Слабо печено55–60°C

mediumMidiamu→Средно печено60–65°C

well doneUerudan→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

“tanshita” in Japan maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In North Macedonia, look for labels such as vrat. 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.