What is Bloemstuk called in United States?

Look for Shoulder clod, Shoulder roast—mapped to Shoulder Clod (shoulder clod).

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 United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is Bloemstuk in the USA?

Q: What is Bloemstuk in the USA?

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

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 United States

Ask for: Shoulder clod or Shoulder roast

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 United States

Shoulder clod · Shoulder roast

What is this cut?·Global guide

How to order steak doneness

Netherlands → United States

rareRood→Rare48–55°C

medium rareHalf doorbakken→Medium rare55–60°C

mediumDoorbakken→Medium60–65°C

well doneGoed doorbakken→Well done70–100°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 United States, look for labels such as Shoulder clod · Shoulder roast. 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.