Can Dickes Bugstück 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What is Dickes Bugstück in Bolivia?

Q: What is Dickes Bugstück in Bolivia?

Dickes Bugstück is the Germany retail name for the shoulder clod, which sits on the chuck primal. In Bolivia, the same cut is most often labeled shoulder clod.

Q: What is Dickes Bugstück called in Bolivia?

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

Q: What primal is Dickes Bugstück from?

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

Close match

dickes bugstuck

is very similar to shoulder clod in Bolivia

Ask for: shoulder clod

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 Bolivia

shoulder clod

What is this cut?·Global guide

How to order steak doneness

Germany → Bolivia

rareBlutig→Vuelta y vuelta48–55°C

medium rareRosa→Término medio55–60°C

mediumHalb durch→Tres cuartos60–65°C

well doneDurch / Gut durch→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

“Dickes Bugstück” in Germany maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Bolivia, look for labels such as shoulder clod. 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.

Keep exploring

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.