Can asado carnicero 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is asado carnicero in Taiwan?

Q: What is asado carnicero in Taiwan?

asado carnicero is the Chile retail name for the chuck roast (blade), which sits on the chuck primal. In Taiwan, the same cut is most often labeled jian jia rou.

Q: What is asado carnicero called in Taiwan?

Look for jian jia rou—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is asado carnicero from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

asado carnicero

is very similar to jian jia rou in Taiwan

Ask for: jian jia rou

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 Taiwan

jian jia rou

What is this cut?·Global guide

How to order steak doneness

Chile → Taiwan

rareA lo inglés→San fen shu48–55°C

medium rareA punto→Wu fen shu55–60°C

mediumTres cuartos→Qi fen shu60–65°C

well doneBien cocido→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Detailed explanation

“asado carnicero” in Chile maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Taiwan, look for labels such as jian jia rou. 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)

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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.