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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is kol in Bulgaria?

Q: What is kol in Bulgaria?

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

Q: What is kol called in Bulgaria?

Look for плешка—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 плешка in Bulgaria

Ask for: плешка

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 Bulgaria

плешка

What is this cut?·Global guide

How to order steak doneness

Turkey → Bulgaria

rareAz pişmiş→Алангле48–55°C

medium rareAz orta→Средно алангле55–60°C

mediumOrta pişmiş→Средно изпечено60–65°C

well doneÇok pişmiş→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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 Bulgaria, look for labels such as плешка. 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

врат (chuck)shoulder clod (chuck)

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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.