Can macreuse 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 Singapore?

In Singapore, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is macreuse in Singapore?

Q: What is macreuse in Singapore?

macreuse is the France retail name for the chuck roast (blade), which sits on the chuck primal. In Singapore, the same cut is most often labeled chuck tender.

Q: What is macreuse called in Singapore?

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

Q: What primal is macreuse from?

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

Close match

macreuse

is very similar to chuck tender in Singapore

Ask for: chuck tender

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 Singapore

chuck tender

What is this cut?·Global guide

How to order steak doneness

France → Singapore

rareSaignant→Rare48–55°C

medium rareÀ point→Medium rare55–60°C

mediumEntre à point et bien cuit→Medium60–65°C

well doneBien cuit→Well done70–100°C

Singapore's high-end steakhouses operate at international standards with the full 5-stage scale (Rare to Well Done). Local 'Zi Char' cuisine and food court beef dishes default to Well Done — especially Beef Hor Fun and stir-fried beef. Singapore is one of the few Southeast Asian cultures where Rare/Medium-Rare is commonly ordered by locals, not just expats.

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

Detailed explanation

“macreuse” in France maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Singapore, look for labels such as chuck tender. 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)

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.