Can Bloemstuk 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is Bloemstuk in Chile?

Q: What is Bloemstuk in Chile?

Bloemstuk is the Netherlands retail name for the shoulder clod, which sits on the chuck primal. In Chile, the same cut is most often labeled Punta paleta.

Q: What is Bloemstuk called in Chile?

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

Q: What primal is Bloemstuk from?

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

Close match

bloemstuk

is very similar to Punta paleta in Chile

Ask for: Punta paleta

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 Chile

Punta paleta

What is this cut?·Global guide

How to order steak doneness

Netherlands → Chile

rareRood→A lo inglés48–55°C

medium rareHalf doorbakken→A punto55–60°C

mediumDoorbakken→Tres cuartos60–65°C

well doneGoed doorbakken→Bien cocido70–100°C

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

Detailed explanation

“Bloemstuk” in Netherlands maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Chile, look for labels such as Punta paleta. 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.