Can lapocka 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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is lapocka in Costa Rica?

Q: What is lapocka in Costa Rica?

lapocka is the Hungary retail name for the chuck roast (blade), which sits on the chuck primal. In Costa Rica, the same cut is most often labeled chuck blade.

Q: What is lapocka called in Costa Rica?

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

Q: What primal is lapocka from?

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

Close match

lapocka

is very similar to chuck blade in Costa Rica

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 Costa Rica

chuck blade

What is this cut?·Global guide

How to order steak doneness

Hungary → Costa Rica

rareVéresen→Rojo48–55°C

medium rareFélig nyers→Término medio55–60°C

mediumKözepesen átsütve→Tres cuartos60–65°C

well doneJól átsütve→Bien cocido70–100°C

Traditional 'Tico' cooking leans Well Done. Churrascarías serve Término Medio as standard for premium cuts like Punta de Solomo.

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

Detailed explanation

“lapocka” in Hungary maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Costa Rica, 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.

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.