Can skausts 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is skausts in Netherlands?

Q: What is skausts in Netherlands?

skausts is the Latvia retail name for the chuck roll, which sits on the chuck primal. In Netherlands, the same cut is most often labeled chuck roll.

Q: What is skausts called in Netherlands?

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

Q: What primal is skausts from?

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

Close match

skausts

is very similar to chuck roll in Netherlands

Ask for: chuck roll

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 Netherlands

chuck roll

What is this cut?·Global guide

How to order steak doneness

Latvia → Netherlands

rareAr asinīm→Rood48–55°C

medium rareVidēji asiņains→Half doorbakken55–60°C

mediumVidēji izcepts→Doorbakken60–65°C

well donePilnībā izcepts→Goed doorbakken70–100°C

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

Detailed explanation

“skausts” in Latvia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Netherlands, look for labels such as chuck roll. 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).

Explore more cuts

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