Can lopatka 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is lopatka in Turkey?

Q: What is lopatka in Turkey?

lopatka is the Slovakia retail name for the chuck roast (blade), which sits on the chuck primal. In Turkey, the same cut is most often labeled kol.

Q: What is lopatka called in Turkey?

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

Q: What primal is lopatka from?

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

Close match

lopatka

is very similar to kol in Turkey

Ask for: kol

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 Turkey

kol

What is this cut?·Global guide

How to order steak doneness

Slovakia → Turkey

rareKrvavý→Az pişmiş48–55°C

medium rareStredne krvavý→Az orta55–60°C

mediumStredne prepečený→Orta pişmiş60–65°C

well donePrepečený→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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

Detailed explanation

“lopatka” in Slovakia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Turkey, look for labels such as kol. 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

gerdan (chuck)shoulder clod (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.