Can kol 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What is kol in Bosnia & Herzegovina?

Q: What is kol in Bosnia & Herzegovina?

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

Q: What is kol called in Bosnia & Herzegovina?

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

Q: What primal is kol from?

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

Close match

kol

is very similar to lopatka in Bosnia & Herzegovina

Ask for: lopatka

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 Bosnia & Herzegovina

lopatka

What is this cut?·Global guide

How to order steak doneness

Turkey → Bosnia & Herzegovina

rareAz pişmiş→Krvavo48–55°C

medium rareAz orta→Slabije pečeno55–60°C

mediumOrta pişmiş→Srednje pečeno60–65°C

well doneÇok pişmiş→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

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

Detailed explanation

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

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vrat (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.