Can shi bing 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What is shi bing in Norway?

Q: What is shi bing in Norway?

shi bing is the China retail name for the chuck roast (blade), which sits on the chuck primal. In Norway, the same cut is most often labeled bogstek.

Q: What is shi bing called in Norway?

Look for bogstek—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is shi bing from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

shi bing

The closest Norway equivalent is bogstek

Ask for: bogstek

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 Norway

bogstek

What is this cut?·Global guide

How to order steak doneness

China → Norway

rareSan fen shu→Rå48–55°C

medium rareWu fen shu→Medium rå55–60°C

mediumQi fen shu→Medium60–65°C

well doneQuan shu→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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

Detailed explanation

“shi bing” in China maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Norway, look for labels such as bogstek. 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)bog (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.