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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is kol in Hungary?

Q: What is kol in Hungary?

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

Q: What is kol called in Hungary?

Look for lapocka—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 lapocka in Hungary

Ask for: lapocka

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 Hungary

lapocka

What is this cut?·Global guide

How to order steak doneness

Turkey → Hungary

rareAz pişmiş→Véresen48–55°C

medium rareAz orta→Félig nyers55–60°C

mediumOrta pişmiş→Közepesen átsütve60–65°C

well doneÇok pişmiş→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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 Hungary, look for labels such as lapocka. 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

chuck roll (chuck)shoulder clod (chuck)

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.