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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is asado carnicero in Thailand?

Q: What is asado carnicero in Thailand?

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

Q: What is asado carnicero called in Thailand?

Look for chuck blade—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 chuck blade in Thailand

Ask for: chuck blade

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 Thailand

chuck blade

What is this cut?·Global guide

How to order steak doneness

Chile → Thailand

rareA lo inglés→Rae48–55°C

medium rareA punto→Midiam rae55–60°C

mediumTres cuartos→Midiam60–65°C

well doneBien cocido→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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 Thailand, look for labels such as chuck blade. 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.

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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.