Can kavalierspitz 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is kavalierspitz in Brazil?

Q: What is kavalierspitz in Brazil?

kavalierspitz is the Austria retail name for the chuck roll, which sits on the chuck primal. In Brazil, the same cut is most often labeled Acém.

Q: What is kavalierspitz called in Brazil?

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

Q: What primal is kavalierspitz from?

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

Close match

kavalierspitz

is very similar to Acém in Brazil

Ask for: Acém

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 Brazil

Acém

What is this cut?·Global guide

How to order steak doneness

Austria → Brazil

rareBlutig→Mal passada48–55°C

medium rareRosa→Ao ponto para mal55–60°C

mediumHalbdurch→Ao ponto60–65°C

well doneDurch→Bem passada70–100°C

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

Detailed explanation

“kavalierspitz” in Austria maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Brazil, look for labels such as Acém. 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.