Can shoulder clod 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is shoulder clod in Austria?

Q: What is shoulder clod in Austria?

shoulder clod is the Canada retail name for the shoulder clod, which sits on the chuck primal. In Austria, the same cut is most often labeled dickes bugstück.

Q: What is shoulder clod called in Austria?

Look for dickes bugstück—mapped to Shoulder Clod (shoulder clod).

Q: What primal is shoulder clod from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

Exact match

shoulder clod

is dickes bugstück in Austria

Ask for: dickes bugstück

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

chuck primal · Upper shoulder, above the arm and outside the blade

In Austria

dickes bugstück

What is this cut?·Global guide

How to order steak doneness

Canada → Austria

rareRare→Blutig48–55°C

medium rareMedium rare→Rosa55–60°C

mediumMedium→Halbdurch60–65°C

well doneWell done→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“shoulder clod” in Canada maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Austria, look for labels such as dickes bugstück. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

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Compare with similar cuts

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.