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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is Dickes Bugstück in Slovakia?

Q: What is Dickes Bugstück in Slovakia?

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

Q: What is Dickes Bugstück called in Slovakia?

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 Slovakia

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 Slovakia

shoulder clod

What is this cut?·Global guide

How to order steak doneness

Germany → Slovakia

rareBlutig→Krvavý48–55°C

medium rareRosa→Stredne krvavý55–60°C

mediumHalb durch→Stredne prepečený60–65°C

well doneDurch / Gut durch→Prepečený70–100°C

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 Slovakia, 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.

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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.