Can tzli katef 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is tzli katef in Austria?

Q: What is tzli katef in Austria?

tzli katef is the Israel retail name for the shoulder clod, which sits on the chuck primal. In Austria, the same cut is most often labeled dickes bugstück.

Q: What is tzli katef called in Austria?

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

Q: What primal is tzli katef from?

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

Close match

tzli katef

is very similar to dickes bugstück in Austria

Ask for: dickes bugstück

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 Austria

dickes bugstück

What is this cut?·Global guide

How to order steak doneness

Israel → Austria

rareרייר→Blutig48–55°C

medium rareמדיום רייר→Rosa55–60°C

mediumמדיום→Halbdurch60–65°C

well doneוול דאן→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“tzli katef” in Israel maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Austria, look for labels such as dickes bugstück. 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.