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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is kol in Uruguay?

Q: What is kol in Uruguay?

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

Q: What is kol called in Uruguay?

Look for Bife de paleta—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 Bife de paleta in Uruguay

Ask for: Bife de paleta

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 Uruguay

Bife de paleta

What is this cut?·Global guide

How to order steak doneness

Turkey → Uruguay

rareAz pişmiş→Jugoso48–55°C

medium rareAz orta→A punto55–60°C

mediumOrta pişmiş→Cocido60–65°C

well doneÇok pişmiş→Bien cocido70–100°C

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 Uruguay, look for labels such as Bife de paleta. 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

Cogote (chuck)Marucha (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.