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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is Bloemstuk in Lithuania?

Q: What is Bloemstuk in Lithuania?

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

Q: What is Bloemstuk called in Lithuania?

Look for shoulder clod—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 shoulder clod in Lithuania

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 Lithuania

shoulder clod

What is this cut?·Global guide

How to order steak doneness

Netherlands → Lithuania

rareRood→Su krauju48–55°C

medium rareHalf doorbakken→Vidutiniškai nekeptas55–60°C

mediumDoorbakken→Vidutiniškai iškeptas60–65°C

well doneGoed doorbakken→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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 Lithuania, 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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Compare with similar cuts

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.