Can hals 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What is hals in Italy?

Q: What is hals in Italy?

hals is the Switzerland retail name for the chuck roll, which sits on the chuck primal. In Italy, the same cut is most often labeled Collo.

Q: What is hals called in Italy?

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

Q: What primal is hals from?

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

Close match

hals

is very similar to Collo in Italy

Ask for: Collo

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 Italy

Collo

What is this cut?·Global guide

How to order steak doneness

Switzerland → Italy

rareBleu→Al sangue48–55°C

medium rareSaignant→Cottura media55–60°C

mediumÀ point→Al punto60–65°C

well doneBien cuit→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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

Detailed explanation

“hals” in Switzerland maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Italy, look for labels such as Collo. 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.